Recipe of Award-winning Duenjang Summer Veggies Soup *Instant Pot Max

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, duenjang summer veggies soup *instant pot max. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Duenjang Summer Veggies Soup *Instant Pot Max is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Duenjang Summer Veggies Soup *Instant Pot Max is something that I’ve loved my entire 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 cook it.

The ingredients needed to make Duenjang Summer Veggies Soup *Instant Pot Max:

1. Make ready 1 onion, diced
2. Take 1 carrot, sliced
3. Make ready 1/2 cup cooked beans, any kind
4. Prepare 6 oz extra firm tofu
5. Take 1 zucchini, diced
6. Get 1 yellow squash, diced
7. Prepare 2 small potatoes, diced
8. Get 1-2 Tsp aged duenjang paste
9. Make ready Soy sauce, fish sauce and honey for seasoning
10. Prepare 16 oz stock
11. Get 32 oz water
12. Prepare 2 garlic cloves, minced
13. Take 1 tsp ginger, minced
14. Make ready 1 cup Thai Basil

Instructions 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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