- 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
- Mix all the ingredients together in a saucepan and bring it to a boil.
- After that, simmer until reduced by half (for about 25 minutes).
- 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.
- 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