A square picture of a jar with vegan fish sauce and some dried shiitake mushrooms

Vegan Fish Sauce

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • 1 cup (250 ml) 1x
  • How to, Sauce
  • Asian
  • Vegan

Servings 1 cup (250 ml) 1x

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Vegan fish sauce, perfect for plenty of Asian recipes. It’s salty and full of flavor, made with 6 simple ingredients and ready in less than 30 minutes.


  • 2 cups water (500 ml)
  • 2 tbsp tamari or soy sauce
  • 1 tbsp miso paste, any kind
  • 3 cloves of garlic, peeled
  • ¼ oz dried shiitake mushrooms (7 g) or 4 oz sliced fresh mushrooms (115 g)
  • 1  2 x 4 inch or 5 x 10 cm sheet of dried seaweed (3 g), like kombu, kelp or wakame


  1. Mix all the ingredients together in a saucepan and bring it to a boil.
  2. After that, simmer until reduced by half (for about 25 minutes).
  3. Let it cool, drain and keep it in a sealed container in the fridge for 1 month or in the freezer for up to 2-3 months.
  4. Use it just like regular fish sauce and eat it with dishes like vegan pad Thai, vegan ramen, vegan Thai soup, and a lot of other delicious recipes.


  • If you don’t eat soy, feel free to replace soy miso for chickpea or any other legume miso, and substitute soy sauce with coconut aminos.
  • Add salt to taste or a little bit more miso if you’d like.
  • I like to use dried shiitake mushrooms better, but any other kind of dried or fresh mushroom will work too.
  • You can make this sauce with almost any type of dried seaweed, so just use the ones you have on hand.
  • Nutritional information for this recipe is a rough estimate because some of the ingredients get lost while draining the sauce.


  • Serving Size: 1 tbsp
  • Calories: 22
  • Sugar: 0.5 g
  • Sodium: 739 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 3.4 g
  • Fiber: 1.1 g
  • Protein: 1.6 g