How to Prepare Ultimate Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I have loved my entire life. They are nice and they look fantastic.

It's light, savory, and the cabbage turns naturally sweet after simmered in chicken broth with shiitake mushrooms. I highly recommend that you use chicken thighs for this instant pot recipe. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes instructions. Soak dried wood ear mushroom one day ahead.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:

1. Make ready 1 bundle vermicelli
2. Prepare 8 chicken meatball
3. Take 10 large napa cabbage leaves
4. Prepare 1 handful dried wood ear mushroom
5. Make ready 1 carrot
6. Take 8 oz fried firm tofu
7. Get 16 oz homemade chicken and seafood stock
8. Take 2 Tsp lacto-fermented veggie
9. Get 1/4 cup olive oil
10. Prepare to taste fish sacue
11. Take 1 Tsp toasted sesame oil

If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. It'll help me and my blog tremendously. The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well. Remove from oven and let cool.

Instructions to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:

1. Soak dried wood ear mushroom one day ahead. Soak rice vermicelli in warm water until soften for about 5 min.
2. While waiting for vermicelli to be ready, sautee carrots, wood ear mushroom, fermented veggies and napa cabbages in olive oil. Set Instant pot Max on Sautee function for 10 minutes. Keep stir fry until all veggies are withered.
3. Pour in 16 oz homemade stock and 32 oz water. Add fried tofu, vermicelli, pre-cooked chickenballs. Cancel santee function, and switch to pressure cook, select low pressure and time for 1 min and choose quick release.
4. Once pressure is release, remove the lid and adjust the seasoning with fish sauce. Drizzling some toasted sesame oil when serving.

The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well. Remove from oven and let cool. Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top. Napa cabbage can withstand long cooking. I like to use the whole leaves in hot pots or chaffing Celery cabbage or napa is cylindrical in shape with broad milky white stems and crinkly edged leaves.

So that’s going to wrap it up for this exceptional food napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!