Tamari & Kelp/Shiitake Mushroom Umami Broth for Fish Sauce (Nam Pla / Nuoc Mam)
The complete culinary guide to replacing Fish Sauce (Nam Pla / Nuoc Mam) with plant-based Tamari & Kelp/Shiitake Mushroom Umami Broth. Exact conversion ratios, texture chemistry, and chef techniques.
How do you substitute Fish Sauce (Nam Pla / Nuoc Mam) with Tamari & Kelp/Shiitake Mushroom Umami Broth?
To substitute Fish Sauce (Nam Pla / Nuoc Mam), use Tamari & Kelp/Shiitake Mushroom Umami Broth at a conversion ratio of 1 tbsp tamari / dark soy sauce + 1/2 tsp dried wakame/kelp flakes or concentrated shiitake reduction (1:1 ratio) per 1 tbsp fish sauce. It is ideal for flavour and provides a similar texture and binding profile.
Simmering 1 sheet of kombu (dried kelp) and 2 dried shiitake mushrooms in 1 cup soy sauce creates a restaurant-quality vegan fish sauce that keeps for months.
Conversion Ratio
1 tbsp tamari / dark soy sauce + 1/2 tsp dried wakame/kelp flakes or concentrated shiitake reduction (1:1 ratio) per 1 tbsp fish sauce
Primary Purpose
flavour
Taste Match
Deeply savory, salty, oceanic, and packed with natural glutamates
Texture
Liquid seasoning
Source: VeganGyan Culinary Research Team
Official Culinary Conversion Ratio
1 tbsp tamari / dark soy sauce + 1/2 tsp dried wakame/kelp flakes or concentrated shiitake reduction (1:1 ratio) per 1 tbsp fish sauce
Chef's Technique & Instructions
Simmering 1 sheet of kombu (dried kelp) and 2 dried shiitake mushrooms in 1 cup soy sauce creates a restaurant-quality vegan fish sauce that keeps for months.
Flavor & Taste Profile:
Deeply savory, salty, oceanic, and packed with natural glutamates
Texture & Mouthfeel:
Liquid seasoning
Best Culinary Uses
- •Pad Thai, Thai green/red curries, Vietnamese pho broth, papaya salad (Som Tum), dipping sauces
Known Limitations & When NOT to Use
- •Slightly darker in color than clear fish sauce
Recipes Using This Swap
Tested dishes featuring Tamari & Kelp/Shiitake Mushroom Umami Broth
Crispy Sesame Garlic Tofu Stir-Fry
Golden, extra-crispy pan-fried tofu tossed in a savoury garlic soy glaze with fresh broccoli, snap peas, and toasted sesame seeds.
Glazed Sesame Ginger Teriyaki Tempeh Bowl
Pan-seared fermented organic tempeh triangles simmered in a sticky sweet homemade ginger garlic teriyaki glaze, served over brown rice with steamed baby bok choy and broccoli florets.
Explore More Plant-Based Swaps
Smoked Maple Marinated Tempeh Strips (Tempeh Bacon)
protein, texture, flavourReplace ButterRefined Coconut Oil
fat, moistureReplace Dairy ButtermilkCurdled Soy Milk + Apple Cider Vinegar
leavening, moisture, flavourReplace Sweetened Condensed MilkSweetened Coconut Condensed Milk
sweetener, texture, fat