This sauce is essentially what you might call “vegetarian fish sauce”. I figure, why call it “vegetarian fish sauce” when you could give its own name? Here’s the recipe I use. It makes about 3 cups, which can easily be stored in the fridge.
1 tbsp miso (I used brown rice miso)
1 cup soy sauce or Bragg’s liquid aminos
1 tbsp lime juice
6 cups water
1-2 cups dried seaweed (I used kombu)
8-10 cloves garlic (smash them, but leave the peels on!)
mushrooms (use whatever dried or fresh mushrooms you like, or leave them out — this adds some nice extra flavor, but it’s a pretty expensive way to do that, and the sauce will taste fine anyway!)
Whisk together the miso, soy sauce, and lime juice. Bring the water to a boil, then add seaweed, garlic, the miso mixture and reduce heat to low. Cover the pot and let it simmer for 20-30 minutes. Put it in a jar and refrigerate until you’re ready to use it.