2 tbsp low-sodium soy sauce (or white miso as the original recipe dictates)
2 tsp sesame oil (recipe calls for dark)
1 tbsp honey
1.5 tbsp toasted sesame seeds (white or black will do)
1 tbsp rice vinegar (I used balsamic)
1 tbsp crushed red pepper
Reserve the liquid that pools on the bottom. It would probably go great on top of some cous-cous or rice.
P.S. This is what Cooking Light has. This thing must be SPICY because you couldn't see that much red pepper flakes in mine and it packed quite a punch.