Recipe of Favorite Duenjang soup (seafood version) 大酱汤

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Duenjang soup (seafood version) 大酱汤. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Duenjang soup (seafood version) 大酱汤 Recipe. This is one of the classical Korean stews and I love it especially during the winter months. One simple tip is to add some kimchi juice to the soup. of course, all the essence from the fermentation process is in the juices right?

You can cook Duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Duenjang soup (seafood version) 大酱汤

1. Take 2 of jumbo shrimps.
2. Prepare 1 of egg, sunrise.
3. Prepare 1/3 pack of firm tofu.
4. Prepare 1 of onion.
5. Prepare 1 cup of leek.
6. Make ready 3/4 cup of enoki mushroom.
7. You need 1 of poblano or green pepper.
8. Take 1 of baby red sweet pepper.
9. Take 1 of scallion.
10. Prepare 16 oz of chicken or anchovy stock.
11. Make ready 1 Tsp of fresh doenjang or 1/2 Tsp aged doenjang.

It has different versions in China.In Sichuan area, hot and sour soup is called as Suan La Tang which is mainly cooked You can use pork shreds, chicken shreds, cooked beef or lamb, seafood as protein.Beef with Special Seafood Sauce Special.Served with soup of the day.

Duenjang soup (seafood version) 大酱汤 step by step

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.

Seafood秋林老火汤小厨 Delivery to your home or office Check full menu and items Safe & easy payment options.Food is very little and so expensive!Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter.

They serve a variety of seafood soup with interesting renditions of sliced fish.Grouper is delectable, broth is sweet and made even more flavourful with the addition of seafood such as prawns.So I'd say the broth is slightly richer than the usual sliced fish soup.Chinese restaurant-style hot and sour soup made easy!The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu.