Mushroom and soy sauce broth
Top 8 in Top 8 Best Fish Sauce Substitutes
Make a flavorful mushroom and soy sauce broth if you want to substitute it for fish sauce in soups or broths. A medium saucepan should be filled with the following ingredients:
- 3–4 cups (710–940 mL) of water
- 1/4–1/2 ounce (7–14 grams) of dried, sliced shiitake mushrooms
- 3 tablespoons (45 mL) of regular or reduced-sodium soy sauce
The soup should be reduced by half after 15 minutes of simmering. After another 10 minutes of resting, pour the broth into a dish. Use it in place of fish sauce two to one. The residual broth may be frozen for many months or kept in the refrigerator for up to a week in a sealed container.
