Soy sauce gives umami (meatiness) and saltiness. Salt is easy - add some sea salt of your choosing. Umami isn't that hard either: fish sauce, coconut aminos, anchovies, dashi (shiitake, kombu or katsuobushi) or make an extra-concentrated meat stock if the dish is a soup.
Honey is primal so I still use that, and palm sugar.
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen