Vegan Fish Sauce Substitute
🌊 Craving authentic Asian flavors but skipping the fish? This vegan fish sauce substitute brings all the umami goodness using seaweed magic! Ready in just 5 minutes and lasts a whole month – your stir-fries and curries will never know the difference!
Servings 1 Jar
Ingredients
- 2 cups of water
- 1/3 cup dried dulse or wakame
- 1/3 cup dried shiitake mushrooms
- 2 tsp sea salt – good quality
- 2 tsp white miso
- 2 tbsp. coconut aminos – I used Bragg Brands
Instructions
- To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
- Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.
- To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.
Notes
Storage: Store in a sealed jar container in the refrigerator for up to 1 month. Make sure you give it a good shake before using it.
Salt: Adding more salt will make it saltier.
Miso: I suggest using white in this recipe but if you don't have access to white miso then any miso will do. The more miso the more umami the sauce will have.
Coconut aminos: if you do not have coconut aminos, is Tamari for a GF option or Soy sauce. This ingredient will add a full-bodied flavour.
