Vegan Fish Sauce

By á-4939

Ingredients

• 1 1/2 cups shredded seaweed (I use wakame)
• 6 cups water
• 6 fat cloves garlic, crushed but not peeled
• 1 T peppercorns
• 1 cup mushroom soy sauce
• 1 T miso

Preparation

Step 1

Combine wakame, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearable salty. Remove from heat and stir in miso.

Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.