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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

So, I made this dish and it was a hit 😉 so I thought I'd share the recipe with you. I already have a recipe uploaded last year that used. Easy and delicious seafood soup recipes from Food and Wine including Brazilian moqueca and mussel stews.

Duenjang soup (seafood version) 大酱汤 is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Duenjang soup (seafood version) 大酱汤 is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. 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. Get 2 jumbo shrimps
  2. Take 1 egg, sunrise
  3. Take 1/3 pack firm tofu
  4. Take 1 onion
  5. Make ready 1 cup leek
  6. Get 3/4 cup enoki mushroom
  7. Get 1 poblano or green pepper
  8. Prepare 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

For this recipe, chicken and crab are combined in this dish. Scrambled eggs and seafood is a tasty combination, with the most common Chinese restaurant dish using shrimp. Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter. It has different versions in China.

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

Contact 大碗香海鲜汤Big bowl seafood soup on Messenger. Tom Yum soup (Tom Yum Goong) - everybody's favourite Thai soup is easy to make and just as amazing as you get in Thailand! CREAMY Tom Yum Soup (Tom Yum Goong Nam Khon) which is made from the clear version with the addition of evaporated milk and a good hit of Thai Chilli Paste. Tiger lily buds, shitake and wood ear mushrooms add an exotic quality to this flavorful ground pork and bean curd soup made in a chicken broth with vinegar "This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour.

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