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Instead of soy sauce, try...
Bragg's Liquid Aminos. This bottled ingredient sounds like something you'd find in a science lab, but chefs and home cooks swear by its ability to add a salty, savory (some call it "umami") dimension to dishes without loads of sodium (it has about 100 mg less per serving than low-sodium soy sauce). Liquid aminos are made from soybeans, and you can add a few shakes to anything from stir-fries to sautéed spinach to meatloaf. Ric Scicchitano, head chef of the Corner Bakery Cafe chain, buys it in a spray bottle and uses it on steamed rice for instant flavor.

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