As promised. I adapted this recipe from @thekitchn (www.thekitchn.com) but made a couple of changes: I simmered it away for a solid hour and reduced it by about half, and then I waited until it was completely cool before stirring the miso through as not cooking away the miso’s alcohol content will help the sauce preserve. I keep my sauce in a labelled glass bottle in the pantry, and just give it a bit of a shake before using to spread the miso sediment back through. Use this as a substitute for fish sauce in Asian recipes, including the Pad Thai I just posted!
Approximate cost to but everything: $10
Will make: about 1.5 litres of sauce
Time taken: approx. 2 hours from setup to bottle
The protein, iron and calcium I’m not getting from meat? Some of each, but lots of sodium.
1.5 cups shredded seaweed
6 cups water
1 cup dark soy sauce
4 large cloves garlic, not peeled, crushed with the back of a knife
1 tbsp peppercorns
1 tbsp white miso
Combine all ingredients except miso and bring to the boil. Turn heat down to medium and simmer until reduced by half. Remove from heat and leave to cool nearly completely, then stir through miso. Decant into a sterilised glass bottle and store in the fridge for a month or two.