5 Best Vegetable Broth Substitutes for Teriyaki Sauce

Quick tip: Adds a rich umami flavor that enhances the savory notes in teriyaki without altering the sauce's texture.

Mushroom broth contains natural glutamates which boost umami, a key flavor component in teriyaki sauce. This makes it an excellent stand-in for vegetable broth, preserving the savory depth without introducing animal products.

When using mushroom broth, ensure it is not overly concentrated or salty, as teriyaki sauce already contains soy sauce which adds saltiness. Adjust seasoning accordingly.

The final teriyaki sauce will have a slightly earthier note but remain balanced and flavorful, closely mimicking the original profile achieved with vegetable broth.

Quick tip: Simulates the savory and slightly sweet flavor of broth but lacks complexity and body.

Combining water with soy sauce and a small amount of sugar mimics the salty-sweet balance of teriyaki sauce and adds some umami from the soy sauce. This mixture compensates for the absence of broth’s natural flavor compounds.

Carefully balance the soy sauce and sugar to avoid overpowering the sauce. This substitute works best when other umami ingredients are present in the recipe.

The resulting sauce will be lighter and less complex, with a simpler flavor profile that may feel less rounded than with broth.

Quick tip: Provides a strong umami flavor but may introduce seaweed notes that alter the traditional teriyaki flavor.

Dashi, especially kombu-based vegetarian versions, is rich in umami due to glutamates from seaweed. It can enhance the savory depth of teriyaki sauce effectively.

Use dashi sparingly and taste as you go, since its marine flavor can dominate if used in excess. It pairs well with teriyaki but shifts the flavor profile towards a more oceanic character.

The final sauce will have a pronounced umami punch with subtle seaweed undertones, which may be desirable or distracting depending on preference.

Quick tip: Adds umami and slight sweetness but can thicken the sauce and introduce a fermented flavor.

White miso paste dissolved in water creates a broth-like substitute rich in umami and mild sweetness, complementing teriyaki sauce’s flavor profile.

Mix thoroughly to avoid lumps and adjust the amount of miso to prevent overpowering the sauce. Miso also adds some thickness which may slightly alter the sauce’s texture.

The final teriyaki sauce will have a subtle fermented note and a slightly thicker consistency, offering a unique but compatible flavor variation.

Quick tip: Provides mild aromatic flavor but lacks umami depth and body.

Simmering water with onion and garlic extracts some aromatic compounds that add subtle flavor to the sauce, partially compensating for the absence of broth.

Strain well to avoid overpowering the sauce with raw vegetable bits. This infusion is best used in combination with soy sauce to enhance savory notes.

The final sauce will be lighter and less savory, with a fresher but less complex flavor profile compared to using broth.