Description
This recipe creates a versatile, umami-rich vegan fish sauce substitute using common pantry ingredients. It’s perfect for stir-fries, marinades, and dipping sauces, offering a similar depth of flavor without any animal products.
Ingredients
1 cup vegetable broth (or mushroom broth for extra umami)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sugar (or maple syrup)
1/2 teaspoon dried kelp granules (or a small piece of kombu, removed after simmering)
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
Instructions
Combine all ingredients in a small saucepan.
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld and deepen. If using kombu, remove it after simmering.
Remove from heat and let cool completely.
Pour into an airtight container or bottle and store in the refrigerator for up to 2 weeks.
- Prep Time: 5
- Cook Time: 10