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vegan fish sauce substitute recipe in a glass jar with miso and kombu

Easy Vegan Fish Sauce Substitute

A quick, plant-based fish sauce substitute made from pantry staples — ready in 5 minutes of prep and keeps in the fridge for up to two weeks.
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Prep Time 5 minutes
Resting Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Sauce
Cuisine: Asian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp soy sauce or tamari tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tsp miso paste
  • 1 (strip) dried kombu optional, for extra depth
  • 1 tsp maple syrup or brown sugar

Equipment

  • 1 Small mixing bowl or jar with lid, for storage
  • 1 Whisk optional — a fork works too

Method
 

  1. Whisk the soy sauce, rice vinegar, miso paste, and maple syrup together until the miso fully dissolves.
  2. Drop in the kombu strip (if using) and let the mixture sit for at least 20 minutes, or overnight for a deeper flavor. (Tip: use "Add Tip" here — "Overnight resting gives the strongest flavor.")
  3. Remove the kombu strip before using.
  4. Store in a sealed jar in the refrigerator for up to two weeks.

Notes

For a stronger umami hit, double the miso. This substitute works best in dressings, dipping sauces, and light stir-fries — it's slightly sweeter than bottled fish sauce, so start with a little less than the recipe calls for.