What Is Soy sauce, light and How Can I Use It?
Wondering what to do with soy sauce, light? This guide covers how to pick it, cook it, store it, and swap it, plus 267 recipes to put it to work.
Key Points
- The thin, salty everyday soy of Chinese cooking; "soy sauce" usually means this.
- "Light" refers to color and body; it is actually the saltier of the two.
- Use it to season without darkening; dark soy is for color, not seasoning.
- Chinese light soy is not the same as Western reduced-sodium "lite" soy sauce.
- Regular all-purpose soy is the closest swap; tamari covers gluten-free.
What is soy sauce, light?
Light soy sauce is the thin, salty, everyday soy of Chinese cooking, the one you reach for first when a recipe just says "soy sauce." It is the lighter-colored, more liquid type drawn earlier in fermentation, and it does most of the seasoning work in a dish.
Despite the name, "light" means light in color and body, not light in salt. It is actually the saltier of the two main Chinese soy sauces, and it tastes sharper and brighter than dark soy. For the fermentation and the family in general, see soy sauce.
This is the bottle to season with. Its job is salt and savory depth, not color.
Cooking With Light Soy
Use it anywhere you want salt and umami without staining the food dark. It seasons stir-fries and dressings and marinades, dipping sauces and soups, going in freely the way you would use salt.
A splash carries the noodles in Drunkard's Noodles and seasons the wings in Mahogany Chicken Wings with Green Papaya Salad, where it brings the salt while other ingredients bring the color.
It also works raw in cold and dipping dishes, where you taste it straight, as in Sesame Jellyfish or a quick dip for Deep-Fried Bean Curd.
Because it is salty, taste before you add more salt elsewhere. Add it during cooking for soups and braises, or stir it in raw for dressings and dips where you want its full edge.
Light Versus Dark, and a Common Mix-Up
The two are not interchangeable, and swapping them is the classic mistake. Light soy is thin, pale, and the saltier of the two; dark soy is thicker and less salty with a touch of sweetness, used mainly to color a dish deep brown.
Pour dark soy where light is called for and you oversweeten and overdarken the dish while underseasoning it. Pour light where dark belongs and the color stays pale no matter how much you add, but it turns far too salty as you chase that color.
The other mix-up is the label. Chinese "light soy" is not the same as Western "lite" or reduced-sodium soy sauce, which is regular soy with some salt removed. If a Chinese recipe asks for light soy, it wants the standard salty kind, not the low-sodium bottle.
Substitutes
Regular all-purpose soy sauce (the kind sold simply as "soy sauce" in Western stores) is the closest swap and works directly in most recipes. Japanese koikuchi soy is similar and fine to use.
For a gluten-free version, tamari covers the salt and the savory depth, though it is a little thicker and less sharp. Add a splash of water if you want to thin it.
When you need both seasoning and color and have only light soy, add it for salt plus a pinch of sugar and a few drops of molasses to mimic dark soy, but keep the light soy modest so the dish does not turn too salty.
Buying and Storage
Look for naturally brewed or fermented on the label rather than chemically hydrolyzed, which tastes flatter and harsher. Brands like Pearl River Bridge and Lee Kum Kee are reliable starting points.
Soy sauce keeps almost indefinitely thanks to its salt, but flavor and aroma are brightest within a few months of opening. Store it in a cool, dark cupboard, then refrigerate once opened to hold the fresh flavor longer.
Nutrition
Nutrition Facts
Serving Size 1 cup (255g)Quick facts
Food group: Soy sauce, light is a member of the Legumes and Legume Products US Department of Agriculture nutritional food group.
- In Chinese
- 酱油，光
- British (UK) term
- Soy sauce, light
- en français
- sauce soya légère
- en español
- salsa de soya light
How much does soy sauce, light weigh?
| Amount | Weight |
|---|---|
| 1 cup | 255 grams |
| 1 tbsp | 18 grams |
| 1 teaspoon | 5 grams |
Related
Legumes and Legume Products
Recipes using soy sauce, light
There are 267 recipes that contain this ingredient.
Stir-Fried Longbeans
Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can't find the Asian varieties.
Roasted Tofu With Oyster Mushroom Gravy
Using this lovely way to cook tofu, you will be amazed by the flavored texture tofu, serve with tasty mushroom gravy, it is a perfect dish.
Chilled Cucumber & Woodear Mushroom Salad
Nutritionally boost your day with this chilled cucumber and wood ear mushroom salad, it’s an effective way of getting flavour and nutrients rolled up into one meal. Eating cucumber, a chilled one especially, not only thaw any encumbrances in the digestive tract, but also goes flavourfully on the tongue. Wood ear mushroom, commonly sold in Asian markets, is a dear ingredient-mate of the cucumber in the cooking of this tantalizing salad. If you’re struggling to find wood ear mushrooms then Oyster mushrooms would be an excellent replacement. Furthermore if you don’t have access to Japanese cucumber, then the ordinary type of cucumber would be perfectly fitting too. Also if you’re buying them fresh, then instead of boiling, blanch them by dropping the oyster mushrooms into boiling water for 30 seconds to a minute at the most, then submerge them in an ice bath to stop the cooking process. The glossy look of this salad is not only pleasing on the eye, but contributes perfectly to a balanced diet. Wood ear is known for its ability to reduce cholesterol in the body, aid blood circulation, and improve melanin and keratin efficiency too. Cucumber will not be left behind as it can also help in weight loss, hydration, is good for eyesight, among other benefits. And if you take a look at the other ingredients, sesame seed, ginger, lime etc. you should definitely add this to your recipe book! Let us get into its preparation without further ado. Shall we….
Beef With Broccoli Stir Fry (New Year)
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
Mushroom Blue Cheese Turkey Burgers
This is the best turkey burgers I have ever tasted, absolutley delicious.
Fried Rice with Peas & Sun-Dried Tomatoes
Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.
Vegetable Pork Stir-Fry
Lean pork tenderloin stir-fried with mushrooms, zucchini, bell pepper, and carrots in a glossy soy-chicken broth sauce. A low-fat weeknight dinner ready in 30 minutes flat.
Bok Choy & Shitake Mushrooms
Vegetarian bok choy and shiitake mushrooms in a ginger-garlic sauce with bamboo shoots. Light, savory, and on the table in under an hour. Serves 2 over rice.
Soy Bean Salad with Brown Rice Noodles
A tasty yet light salad is made with brown rice noodles, soy beans, carrot, bell pepper, red onion, sea weed, and a sour-sweet dressing.
Chinese Chicken Stir Fry
Quick, easy and fuss-free. Made this dish for Sean's lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.
Lotus Root & Wood Ear Salad with Soy-Ginger Dressing
A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.
Wok-Seared Mahi Mahi with Stir-Fried Vegetables
Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe
Bok Choy, Carrot & Mushroom Stir-Fry with Sesame Orange Sauce
A quick, easy and tasty Asian stir-fry! The tahini-orange sauce adds the rich, nutty and slightly sweet flavors, which makes the dish taste absolutely delicious!
Chinese: Stir-Fry Pork & Peppers
Quick Chinese pork stir-fry with bell peppers, mushrooms and water chestnuts in five-spice marinade, finished with cornstarch-thickened sauce over rice.
Dennis' General Tso Chicken
This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)
Chinese Five Spice Tilapia
Quick to prepare, great flavor. The fish takes on a caramel color on the outside, and stays flakey white on the inside, which creates a nice appearance.
Baby Spinach Salad with Asian Ginger Dressing
Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.
Portabella Mushroom Gravy
You can use any kind of mushrooms to make this tasty gravy, or you can use several kinds of mixed mushrooms, using some good vegtetable broth, goes very well with mashed potatoes.
Barbecued Pork Strips
Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.
Vegetable Sausage Appetizer
More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.
Pork-Ribs in Delicious Sauce
Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.
Sesame Jellyfish
Classic Chinese cold sesame jellyfish appetizer dressed in soy sauce, rice vinegar, and toasted sesame oil. Crunchy, slippery, and refreshing with a nutty sesame seed finish.
Asian Crabcakes with Fruit Chutney
Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.
Ginger Sauce for Steamed Crab
Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.
Steamed Chicken with Sausage
A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.
Orange Beef
Orange beef stir-fry with crispy battered round steak tossed in a glossy sauce of beef stock, soy sauce, dried red chiles, and caramelized orange zest. Better than takeout in 30 minutes.
Fried Curried Rice (Khao Pad Pong Kari)
Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.
Clams in Black Bean Sauce (Chinese New Year)
Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.
Dried Fish Belly Soup - Kapaw Pla *
Kapaw Pla is a traditional Thai soup featuring rehydrated dried fish belly in a light chicken broth with bamboo shoots, soy sauce, and white pepper. Topped with sliced egg and fresh cilantro, it's comforting and deeply savory.
Chao Douya (Soybean Sprouts with Pork)
Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.
Chao Douya (Soybean Sprouts with Pork)
Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.
Tuna Maki
Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.
Deep-Fried Bean Curd Stir-Fried with Mushrooms & Broccoli
Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.
Stuffed Squid with Vinegar/Soy Dip
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
Stuffed Squid with Vinegar/Soy Dip
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
Hot Bean Thread Noodles
Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.
Spiced Lamb Cutlets (Australia)
Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.
Chicken with Orange Sauce- New Ama Cookbook
Heart-healthy braised chicken in a tangy orange sauce with brown sugar, ginger, sherry, and soy. A skinless braised chicken dish from the AMA cookbook that's lower-fat without sacrificing flavor.
Harbor Village Bbq Pork
Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.
Chow Mein (Two Sides Brown Noodles)
Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.
Captain's Table Bbq'D Roast
Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.
Hot & Sour Vermicelli Salad (Yam Wun Sen)
Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.
Gyoza a la Ruth
Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.
San Antonio Chile Verde
San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.
Kai's Unfried Rice
Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.
Guizhou Lianai Doufu
Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.
Coconut Tofu Soup
Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.
Pearl Balls (New Year)
What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.
Green Papaya Salad (Som Tam)
Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.
More soy sauce, light recipes
- Asian Pasta
- Chicken Chowed with Black Beans
- Chicken Teriyaki
- Chinese Winter Soup
- Chiu Chow Lemon Chicken
- Cooked Cucumber Salad - Oi Bok Kum Na Mool
- Crockpot Curried Beef
- Eye of Round Roast
- Gingered Snow Peas (Australia)
- Lnchee Kabin(Malaysian Spiced Fried Chicken)
- Spaghetti with Peanut Butter Sauce
- Szechwan Bean Curd
- Szechwan Cucumber Salad
