Duenjang Summer Veggies Soup *Instant Pot Max
Duenjang Summer Veggies Soup *Instant Pot Max

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, duenjang summer veggies soup *instant pot max. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Duenjang Summer Veggies Soup *Instant Pot Max is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Duenjang Summer Veggies Soup *Instant Pot Max 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 have duenjang summer veggies soup *instant pot max using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Duenjang Summer Veggies Soup *Instant Pot Max:
  1. Get onion, diced
  2. Take carrot, sliced
  3. Make ready cooked beans, any kind
  4. Take extra firm tofu
  5. Make ready zucchini, diced
  6. Get yellow squash, diced
  7. Take small potatoes, diced
  8. Prepare aged duenjang paste
  9. Prepare Soy sauce, fish sauce and honey for seasoning
  10. Take stock
  11. Get water
  12. Take garlic cloves, minced
  13. Get ginger, minced
  14. Make ready Thai Basil
Steps to make Duenjang Summer Veggies Soup *Instant Pot Max:
  1. Sauté onion, ginger, carrot in olive oil until aromatic for about a minute.
  2. Add diced potatoes, cooked beans and tofu cubs. Pour in stock and water.
  3. Add a Tsp duenjang paste. Cancel saute function and set high pressure at low for one minute with quick release. If using a regular pot, cook at least 10 minutes on medium high until potatoes are soften. Add more water for evaporation.
  4. Once program is done, remove the lid and set up sauté function again. Add dice summer squash and careful adjust seasoning using duenjang, fish sauce and honey. Thai basil serve on side.
  5. Plate and serve with rice.

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