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Recipes » Soups » Vegan Japchae
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The miso paste in the sauce adds that delicious umami savoriness that you probably associate with a lot of Asian cuisine.

1 (7-ounce) package sweet potato noodles

2 Tbsp low-sodium vegetable broth

1 small yellow onion, minced

2 cloves garlic, minced

4 stalks broccolini, chopped

1 medium carrot, cut into matchsticks

8 shiitake mushrooms, sliced

2 Tbsp sesame seeds (optional)

SAUCE

6 Tbsp low-sodium tamari or soy sauce

2 Tbsp white mellow miso paste

2 Tbsp dark maple syrup

2 Tbsp water

1 Add the sweet potato noodles to a pot of boiling water and cook for 6 minutes.

2 Drain and rinse the noodles with cold water to stop the cooking process.

3 In a sauté pan, add the broth and onions and cook until translucent, about 3 minutes.

4 Add the garlic, broccolini, carrots and mushrooms and cook for about 5 minutes.

5 To make the sauce, add all the ingredients to a bowl and whisk until everything is well combined.

6 Add the noodles to the sauté pan and then the sauce.

7 Toss and cook until all the veggies, noodles, and mushrooms are well coated in the sauce.

8 Serve and garnish with toasted sesame seeds (if using).

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