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Salty, savory, and full of depth, this no-fish sauce gives every dish a boost of umami. A splash can transform simple noodles, brighten up fried rice, or make a curry taste like it’s been simmering for hours.
no-fish sauce with soy sauce, nori seaweed, and salt or with additions like miso, garlic, and mushroom
5 from 1 vote

Ingredients

Quick No-Fuss Version
  • 1 mug light soy sauce or tamari gluten-free soy sauce
  • 1 sheet nori seaweed
  • ½ tsp salt
I-Have-People-to-Dinner Version
  • 1 mug light soy sauce or tamari gluten-free soy sauce
  • 1 sheet nori seaweed
  • ½ tsp salt
  • 1 tbsp dried shiitake mushroom powder
  • 1 clove garlic minced
  • 1 tsp molasses or brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp miso paste optional for extra depth

Instructions

Quick No-Fuss Method

    Combine Ingredients

    • In a blender, combine the light soy sauce or tamari, nori seaweed and salt.

    Blend

    • Blend all the ingredients together for 30–50 seconds until the nori seaweed is finely processed.

    Strain

    • Strain the mixture through a sieve or fine-mesh strainer to remove any solids, ensuring a smooth sauce.

    Storage

    • Transfer the vegan fish sauce to a labeled airtight container. Store in the refrigerator for up to 4 weeks.

    I-Have-People-To-Dinner-Method

      Combine Ingredients

      • In a blender, combine all the ingredients.

      Blend

      • Blend all the ingredients together for 30–50 seconds until all the ingredients are finely processed.

      Strain

      • Strain the mixture through a sieve or fine-mesh strainer to remove any solids, ensuring a smooth sauce.

      Storage

      • Transfer to a labelled airtight container. Store in the refrigerator for up to 4 weeks.