Hello everybody, hope you’re having an amazing day today. 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 recipe. For mine, 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 well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Duenjang soup (seafood version) 大酱汤 is something that I’ve loved my whole life.

Spicy seafood and meat mixed noodle soup (Jjamppong: 짬뽕). Bok choy, doenjang, dried anchovies, fish sauce, flour, garlic, gochujang, green chili pepper, hot pepper paste, soybean paste, tofu. The chicken foot soup demonstrate the resourcefulness of the Chinese to use every part of an animal.

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

Tried the food at their new funan centre outlet. Had their cheapest seafood soup (dory) but upgraded to a set, with rice, veges and fried bean curd skin. Had the crayfish seafood soup with prawn at their Far East Plaza outlet. It was ok, thick flavorful soup.

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

It's loaded with pork, seafood and vegetables! · While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of Jjamppong is a spicy Korean seafood noodle soup. Fried wantons with sautéed pork, seafood and chicken mixed with Chinese vegetables. Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter. It is firstly invented for poor people who need to warm In Sichuan area, hot and sour soup is called as Suan La Tang which is mainly cooked with chicken and pork stock while in Northern areas, it is called. These Chinese soup recipes quickly warm and nourish the body when it's under duress in the cold.

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