When I was a baby vegan and didn’t know to be on the look out for ingredients in food like gelatin, anchovies, and fish sauce, I used to get amazing thai food that I thought was vegan, and then surprise! Real fish sauce is super gross and made from fermented fish, so I decided to find a replacement to use when I’m in the mood for pad thai! This replacement uses nori to give it a little fresh, ocean patina, and nori is full of iodine and tyrosine, which is super good for your thyroid. It’s also cruelty-free and pretty easy to make, and it keeps in your refrigerator indefinitely. This is how we made it:
4 cups water
½ cup soy
4-5 dried shiitake mushrooms
4 sheets of nori, torn into pieces
1 sheet of kombu
4 cloves of garlic, minced
1 tbsp miso
2 tsp rice vinegar
1 tsp salt
Add all ingredients to a medium saucepan and bring to a boil. Reduce heat to medium and cook until the liquid is reduced to about half or around 40 minutes.
Remove from heat and use a mesh strainer or cheesecloth to strain into about a 2 cup storage container like a mason jar or a fancy glass container for pouring onto your favorite dishes.
Love this recipe? Don’t forget to tag us on Instagram and Facebook so we can give you a shoutout! Hated this recipe? It’s actually from Ela Vegan.