This spring roll bowl is entirely vegan, even the fish sauce! Inspired by Vietnamese cooking, this dish is easy, versatile, and perfect for meal prep.
2 cups of water
1/3 cup 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
To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.
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.
Adding more salt will make it saltier. Miso will add umami. Coconut aminos will add a full-bodied flavour.
Keywords: noodles, recipes, rice, sauce, spring roll bowl, vegan, vermicelli, vietnamese