Duenjang Summer Veggies Soup *Instant Pot Max.

Ingredients of Duenjang Summer Veggies Soup *Instant Pot Max

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

Duenjang Summer Veggies Soup *Instant Pot Max step by step

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..