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How To Make Vegan Fish Sauce
Prep Time
5 mins
Cook Time
15 mins

How to make a vegan fish sauce, that is easy to make and requires simple ingredients. This fish sauce is perfect to season all your Asian inspired dishes!

Cuisine: Asian, Plant-based, Vegan
Keyword: easy, how to
Servings: 20
Author: Loubna
  • 2 cup water
  • 2 tbsp dried shitake mushroom (finely chopped or blended)
  • 1 nori sheet
  • 1 tbsp wakame seaweed
  • 1 tbsp dark soy sauce
  • 1 tbsp white miso paste
  • pinch of sea salt
  1. Chop finely dried shitake mushroom or blend in a food processor until they break apart. Measure 2 tablespoons and set aside.

  2. Cut your nori sheet in half or more to fit in your saucepan.

  3. In a small saucepan, add water, chopped or blended dried shitake mushroom, wakame seaweed, nori, and dark soy sauce. Bring to a boil on medium heat.

  4. Once it reaches boiling point, lower the heat and simmer for 10 minutes. Turn off the heat. Place a sieve over a bowl and pour the hot liquid. Discard what's left in the sieve and pour the liquid back into your saucepan.

  5. In a small mixing bowl, add miso paste and 2 tablespoons of the vegan fish sauce. With a small spoon stir to combine miso paste into the liquid, making sure there are no lumps.

  6. Add diluted miso paste to the fish sauce and mix to combine. Add salt and test for seasoning, add more if needed. Pour in a glass jar and set in the fridge.

Recipe Notes
  • This vegan fish sauce can be kept in the fridge for up to 1 week.
  • You can freeze it in serving size containers and keep it for up to 1 month.