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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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

Lastly add spring onions and coriander leaves. I could have a bowl of this seafood soup daily! i love it! I love the flavors… and the silky vermicelli noodles YUM!

To begin with this particular recipe, we must first prepare a few ingredients. You can have duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you cook that.

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

In Sichuan area, hot and sour soup is called as Suan La Tang which is mainly cooked with chicken and pork stock while You can use pork shreds, chicken shreds, cooked beef or lamb, seafood as protein. Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour. Close up of housewife preparing dinner at home.

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

A large vat of soup close-up. Jjamppong is a spicy Korean seafood noodle soup. Try this delicious and easy Jjamppong recipe that's authentic and tastes better than Korean restaurants. Bring the soup to boil, add the noodles and you will have a pot of delicious and mouthwatering Korean seafood noodle soup that you just can't stop. Tom yum seafood soup is a delicious and easy recipe that is ideal for using up leftovers.

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