The Best Vegan Fish Sauce Substitute
Got a craving for Asian flavors but sticking to a vegan diet? Say hello to your new go-to: The Best Vegan Fish Sauce Substitute! Whip it up with just 6 simple ingredients in under 30 minutes.
Servings: 2 cups (480 milliliters)
Calories: 4kcal
Ingredients
- 4 cups water
- ¼ cup soy sauce
- 2 tablespoons miso paste any kind
- 4 cloves of garlic peeled
- 6 dried shiitake mushrooms
- 1 4x8 inch or 10x20 centimeter sheet of dried seaweed like kombu, kelp, or wakame
Instructions
- Combine all the ingredients in a saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes until it's reduced by half.
- Allow the mixture to cool, then strain it to remove any solid pieces.
- Store the sauce in an airtight container in the fridge. Use it in recipes just like you would traditional fish sauce, substituting it one to one.
Video
Notes
- Take Your Time: Let the sauce simmer slowly. This gives all the flavors a chance to mix together and get really tasty.
- Watch the Heat: Keep an eye on the stove. We don't want the sauce to boil too hard or it might evaporate too quickly. Keep the heat low and steady.
- Boost the Flavor: Add a bit of vegan mushroom powder towards the end of cooking. It makes the sauce even yummier!
- Strain it Well: Make sure to strain the sauce really well. We want it smooth and silky, so get rid of any bits and pieces.
- Adjust the Thickness: If the sauce is too thick, just add a splash of water or veggie broth to thin it out. If it's too thin, let it simmer a bit longer to thicken up. Simple as that!
Nutrition
Serving: 1tablespoon | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 143mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg