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The ingredients needed to prepare Duenjang Summer Veggies Soup *Instant Pot Max:
- Get 1 of onion, diced.
- Prepare 1 of carrot, sliced.
- Take 1/2 cup of cooked beans, any kind.
- You need 6 oz of extra firm tofu.
- Prepare 1 of zucchini, diced.
- Use 1 of yellow squash, diced.
- Prepare 2 of small potatoes, diced.
- Provide 1-2 Tsp of aged duenjang paste.
- You need of Soy sauce, fish sauce and honey for seasoning.
- Provide 16 oz of stock.
- Use 32 oz of water.
- Prepare 2 of garlic cloves, minced.
- Provide 1 tsp of ginger, minced.
- Get 1 cup of Thai Basil.
Instructions to make Duenjang Summer Veggies Soup *Instant Pot Max:
- Sauté onion, ginger, carrot in olive oil until aromatic for about a minute..
- Add diced potatoes, cooked beans and tofu cubs. Pour in stock and water..
- 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..
- 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..
- Plate and serve with rice..
A Japanese-inspired take on chicken noodle soup, this chicken and miso soup is full of fresh veggies and cooked in an Instant Pot®. Cookbook is a free android app designed to spread the joy of cooking. See great recipes for Duenjang Summer Veggies Soup *Instant Pot Max too! Try our instant pot beef and veggie minestrone soup recipe. See a full list of ingredients, macros and how to prepare this soup step by step.
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