Vegan Fish Sauce
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.
Servings: 1 cup (250 ml)
Calories: 22kcal
Ingredients
- 2 cups water 500 ml
- 2 tablespoon tamari or soy sauce
- 1 tablespoon miso paste any kind
- 3 cloves of garlic peeled
- ¼ oz dried shiitake mushrooms or 4 oz sliced fresh mushrooms (115 g)
- 1 2x4 inch or 5x10 cm sheet of dried seaweed 3 g, like kombu, kelp or wakame
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1tablespoon | Calories: 22kcal | Carbohydrates: 3.4g | Protein: 1.6g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 739mg | Fiber: 1.1g | Sugar: 0.5g