Vegetarian fish Sauce for Asian Cooking

• 1 13 cups water
• 23 cup soy sauce
• 3 slices dried kelp (kombu seaweed)
• 1 sun-dried tomato (not oil-marinated)

1. Put all the ingredients in a small saucepan and bring to a boil over medium heat.
2. Let it cool, strain into a sterilized container, and store in the fridge or freezer.
3. Use anytime fish sauce is called for in a recipe.

water, soy sauce, kelp, tomato

Taken from www.food.com/recipe/vegetarian-fish-sauce-for-asian-cooking-465234 (may not work)