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Vegan Fish Sauce + Spring Roll Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 Jar 1x
  • Category: Main Dishes, Dips & Spreads
  • Cuisine: Vegan


This spring roll bowl is entirely vegan, even the vegan 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 a medium-sized sauce-pan, 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.


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