Yield: 1 quart
Measure | Ingredient |
---|---|
4 cups | Warm water |
2 tablespoons | Fish sauce |
1 teaspoon | Soy sauce |
Combine all the ingredients in a large pan or bowl and whisk to mix.
Note: To make instant vegetarian stock, replace the fish sauce with miso. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 239 Submitted By DIANE LAZARUS On 10-26-95