Vegan Fish Sauce
Just because you're vegan doesn't mean your Asian dishes shouldn't have a nice hit of that rich umami flavor usually associated with fish sauce.
Servings: 24 People
Ingredients
- 4 cups water
- ¼ cup soy sauce
- 2 tablespoons kosher salt
- ½ ounce dried shiitake mushrooms
- 3 garlic cloves (thinly sliced)
- 2 sheets kombu (optional)
Instructions
- Simmer the water, soy sauce, salt, mushrooms and garlic until reduced by half. Add the kombu, cool, then cover and refrigerate for 24 hours.
- Strain, store in fridge for up to 1 month.
Notes
- You can buy dried shiitake mushrooms and kombu online, and find them in Asian grocery stores.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 719mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg