Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, duenjang summer veggies soup *instant pot max. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Duenjang Summer Veggies Soup *Instant Pot Max is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Duenjang Summer Veggies Soup *Instant Pot Max is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have duenjang summer veggies soup *instant pot max using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Duenjang Summer Veggies Soup *Instant Pot Max:
- Make ready 1 onion, diced
- Prepare 1 carrot, sliced
- Take 1/2 cup cooked beans, any kind
- Make ready 6 oz extra firm tofu
- Take 1 zucchini, diced
- Take 1 yellow squash, diced
- Take 2 small potatoes, diced
- Get 1-2 Tsp aged duenjang paste
- Prepare Soy sauce, fish sauce and honey for seasoning
- Prepare 16 oz stock
- Take 32 oz water
- Take 2 garlic cloves, minced
- Take 1 tsp ginger, minced
- Take 1 cup Thai Basil
Steps to make Duenjang Summer Veggies Soup *Instant Pot Max:
- Sauté onion, ginger, carrot in olive oil until aromatic for about a minute.
- Add diced potatoes, cooked beans and tofu cubs. Pour in stock and water.
- 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.
- 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.
- Plate and serve with rice.
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