I need to use Worcestershire sauce as an as alternative for Soy Sauce

Gee, that's a tough one to answer out of the clear blue. Would have to not only know exactly WHAT you're cooking, but actually TASTE IT to be able to answer that question. Sometimes it's best to just omit an ingredient altogether, rather than try to replace it. You might consider that.

I use either Coconut Aminos or Bragg Liquid Aminos as a substitute for soy sauce. They can be used 1:1.

I’m curious about the reason you want to substitute. Soy sauce really bothers my stomach, so I try to avoid it at sushi restaurants, etc. But I would LOVE to know of a substitute. If any one has suggestions about that, please pass along.
Thanks!

Substitutions I've seen and used for Worcestershire sauce are roughly 1/3 each salty (like soy sauce), sweet (tamarind, pomegranate or date syrup) and sour (vinegar or citrus juice).
In a pinch, for the fruit you could use some mashed up fresh fruit like apple or pear.

Worcestershire sauce is has a salty/sour flavor. Depending on what you are cooking, it might not be a 1:1 exchange. What is the recipe?

It rather depends on what you are making. Worcestershire sauce is a salty fermented sauce, but it also contains a lot of other ingredients that are not found in soy sauce. 3 tablespoons worth could easily change the flavor profile of your dish entirely, especially if you are making something like a marinade for an Oriental style dish. It also tends to be saltier as well. So it would not likely be a good idea to substitute it in a 1:1 ratio. If you could let us know what you are making, it would be easier to give you better advice.