How to make vegan fish sauce
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Total: 50
Servings: 16
Ingredients
Export 2 ingredients for grocery delivery
Instructions
Soak the seaweed in the water for 30 minutes. Add the miso and put in a blender. Blend until smooth. Pass through a fine mesh strainer, saving the liquid (toss or compost what is caught by the strainer), and store in the refrigerator.
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