Duenjang soup (seafood version) 大酱汤 Simple recipe ❤

Serving Perfect Duenjang soup (seafood version) 大酱汤, we use 11 Ingredients And 5 Steps

Tutorial Cooking Of Duenjang soup (seafood version) 大酱汤

Duenjang soup (seafood version) 大酱汤 We can cook Duenjang soup (seafood version) 大酱汤 by using 11 ingredients and 5 steps. Here is how you achieve Duenjang soup (seafood version) 大酱汤.

Ingredients of Duenjang soup (seafood version) 大酱汤

  1. Prepare 2 of jumbo shrimps.
  2. You need to prepare 1 of egg, sunrise.
  3. Prepare 1/3 pack of firm tofu.
  4. You need to prepare 1 of onion.
  5. You need to prepare 1 cup of leek.
  6. Prepare 3/4 cup of enoki mushroom.
  7. Prepare 1 of poblano or green pepper.
  8. Prepare 1 of baby red sweet pepper.
  9. Prepare 1 of scallion.
  10. Prepare 16 oz of chicken or anchovy stock.
  11. You need to prepare 1 Tsp of fresh doenjang or 1/2 Tsp aged doenjang.

Duenjang soup (seafood version) 大酱汤 instructions

  1. Add half oinion and cubed firm tofu in stock and simmer for half an hour..
  2. Discard the onion, and add doenjang. I use only half Tsp because my aged 2 year old doenjang is saltier than normal store bought one. You can taste while adding. Start with smaller amount. Continue to cook on high heat for about 10 minutes..
  3. Get all veggies washed and cut up. Throw into the bubbling stew. Turn down and heat after boiling again and cook until all veggies are soft for about 5 minutes..
  4. Pan sear a sunrise egg..
  5. Add the egg on top of the stew and the shrimps. Cook until shrimp are done before adding the final herb, chopped scallions. Serve with sprouted brown rice or sourdough breads Check out my sourdough recipeAsian Yam Spelt sourdough Bread https://cookpad.com/us/recipes/5983642-asian-yam-spelt-sourdough-bread.

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