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

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We hope you got insight from reading it, now let’s go back to duenjang soup (seafood version) 大酱汤 recipe. You can cook duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you do it.

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

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