(Baker 2019)


Water300 ml
SeaweedDulce, or kombu5 g
Shiitake mushroomsDried5 g
Salt2 g
MisoYellow, light8 g
Tamari20 ml


  1. Add water, seaweed, shiitake mushrooms, and salt to a small saucepan and bring to a boil.
  2. Cover, reduce heat and simmer for 15-20 minutes.
  3. Remove from heat and let cool.
  4. Pour through fine mesh strainer into a bowl. Press on the mushrooms to squeeze out any remaining liquid.
  5. Add miso and tamari.
  6. Taste and adjust as needed.
  7. Store in sealed contain in refrigerator for up to 1 month. Shake well before use. Freezer safe up to 2 months.


Baker, Minimalist. 2019. “5-Ingredient Vegan Fish Sauce.” Minimalist Baker. https://minimalistbaker.com/5-ingredient-vegetarian-fish-sauce/.