Use this magickal blend of nutritional yeast, herbs, and spices to make reduced sodium instant broth anytime just by adding hot water!
To make a cup of reduced sodium instant broth, mix 7.0 g (2 1/4 level teaspoons) of the reduced sodium powder into 240 g (1 c) of hot water. For one quart, add 28 g (3 level TBS) to 960 g (4 c) of hot water and mix well. One cup of reduced sodium instant broth has 315 mg of sodium compared to 675 mg when made with the original version. (For comparison, one cup of store-bought Swanson's Vegetable Broth has 800 mg of sodium.)