Q: I enjoy cooking with soy sauce at home, but I've noticed a lot of recipes call for several tablespoons to a 1/4 cup, which is a ton of sodium. How can I keep the great flavor, but not take in so much salt?
Sent by Jennifer
Editor: Give low-sodium soy sauce, where around 40% of the salt is removed, a try instead of regular soy sauce. You might be pleasantly surprised!
Readers, do you have any other tips on getting soy sauce flavor with less sodium?