Recipe of Quick 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 make a distinctive dish, duenjang summer veggies soup *instant pot max. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Duenjang Summer Veggies Soup *Instant Pot Max is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Duenjang Summer Veggies Soup *Instant Pot Max is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook 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. Take 1 onion, diced
2. Take 1 carrot, sliced
3. Get 1/2 cup cooked beans, any kind
4. Take 6 oz extra firm tofu
5. Make ready 1 zucchini, diced
6. Get 1 yellow squash, diced
7. Prepare 2 small potatoes, diced
8. Take 1-2 Tsp aged duenjang paste
9. Get Soy sauce, fish sauce and honey for seasoning
10. Prepare 16 oz stock
11. Prepare 32 oz water
12. Make ready 2 garlic cloves, minced
13. Prepare 1 tsp ginger, minced
14. Prepare 1 cup 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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