Duenjang soup (seafood version) 大酱汤
Duenjang soup (seafood version) 大酱汤

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This is one of the classical Korean stews and I love it especially during the winter months. Spicy beef and vegetable soup (Yukgaejang: 육개장). Their Crayfish Soup comes with a mo.und of ingredients such as crayfish tails, prawns, fish maw, minced pork, clams, and chunks of tomato. Bok choy, doenjang, dried anchovies, fish sauce, flour, garlic, gochujang, green chili pepper, hot pepper paste, soybean paste, tofu.

Duenjang soup (seafood version) 大酱汤 is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Duenjang soup (seafood version) 大酱汤 is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Duenjang soup (seafood version) 大酱汤:
  1. Prepare 2 jumbo shrimps
  2. Make ready 1 egg, sunrise
  3. Get 1/3 pack firm tofu
  4. Prepare 1 onion
  5. Prepare 1 cup leek
  6. Take 3/4 cup enoki mushroom
  7. Make ready 1 poblano or green pepper
  8. Take 1 baby red sweet pepper
  9. Get 1 scallion
  10. Take 16 oz chicken or anchovy stock
  11. Make ready 1 Tsp fresh doenjang or 1/2 Tsp aged doenjang

You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of Ladle soup over the noodles dividing the seafood & cabbage evenly. Chinese restaurant-style hot and sour soup made easy!

Steps to make Duenjang soup (seafood version) 大酱汤:
  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

It is great to serve during Christmas week for a change of Ladle soup over the noodles dividing the seafood & cabbage evenly. Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. If you use these ingredients, your soup will turn out more like the Chinese restaurant version. See more ideas about Soup, Asian soup, Soup recipes.

So that is going to wrap it up for this special food duenjang soup (seafood version) 大酱汤 recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!