Overall, this is an AMAZING recipe and I’m definitely keeping this as a regular pantry ingredient. If you can’t find dried shiitake mushrooms you could try to use fresh ones or portobello mushrooms as a last resort. I kept the dried shiitake mushrooms and tamari. For anyone trying to purchase vegan miso, make sure to watch out for the ones with dashi or bonito added to it as these are fish components that help boost the miso’s umami flavor. Instead of chickpea miso I used regular white soybean miso, which gave it that added pungent flavor. (We dont secretly douse our own food in the back with fish sauce.) We actually prefer soy sauce, as it is lower in sodium and does not have the intense, rank. I didn’t have dulse on hand, so I used a combination of shredded roasted seaweed and dried konbu (dried kelp), which still gave it that rich, briny flavor. I made some slight adjustments to the recipe because I was missing some of the ingredients. Fish sauce is a staple ingredient in many Asian dishes, so being able to make this umami-packed “fish” sauce in my mostly plant-based journey is a blessing. I just want to start off by saying a very big THANK YOU to Minimalist Baker for developing and sharing this recipe. Atlantic seaweed - is rich in iodine and contains important nutrients such as B vitamins, vitamin C, manganese, vitamin A, copper, protein, phosphorous, iron, and zinc. Our plant-based version starts with combining ingredients with an earthy, ocean flavor (dulse & dried shiitakes) with water and salt to get that distinctive fish-sauce base. You can take a deeper dive into the history of fish sauce here and here. What’s not clear is who invented the condiment first or if it was invented simultaneously in both regions. It was popular in ancient Greece and Rome where it was called garos and garum, respectively. And it’s also found in Cambodian, Thai, Burmese, Filipino, and Lao dishes.īut Southeast Asia isn’t the only region of the world that has celebrated fish sauce. It’s a common ingredient in Southeast Asia, especially in Vietnamese cuisine. Fish sauce (also called nuoc mam) is a fermented condiment made from fish and salt.
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