Vegan Fish Sauce
While most Asian cuisine is easily adapted to fit a vegetarian diet (or is vegetarian already), one ingredient continues to be elusive and often is that "something-something" missing from otherwise decent dishes: fish sauce. Fish sauce is full of umami richness, which can easily be replicated with seaweed and mushrooms. This recipe comes from the food website, www.thekitchn.com
Updated: Sun, 12/15/2013 - 9:23am
- 6 cups water
- 5" piece kombu or wakame seaweed
- 2-3 dried shiitake mushrooms
- 6 cloves garlic, crushed but not peeled
- 1 Tablespoon peppercorns
- 1 cup soy sauce or Bragg's Liquid Aminos®
- 1 Tablespoon miso
- Combine water, seaweed, mushrooms, garlic, and peppercorns in a large saucepan. Bring to a boil. Lower heat and simmer for 20 minutes.
- Strain out vegetables and return liquid back to saucepan. Stir in soy sauce, bring back to a boil and cook until mixture is reduced by half - about 25-30 minutes.
- Remove from heat and stir in miso. Allow to cool completely before using. Store in a glass jar in the refrigerator. Sauce will last 2-3 months refrigerated. Can be used 1-for-1 for fish sauce in most recipes or in anything that needs a more savory flavor. Enjoy!