Recipes » Soups » Vegan Japchae
T. Colin Campbell Center for Nutrition Studies

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)


  • 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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