Recipe of Favorite Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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 it.

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

1. Prepare 1 bundle vermicelli
2. Make ready 8 chicken meatball
3. Get 10 large napa cabbage leaves
4. Prepare 1 handful dried wood ear mushroom
5. Prepare 1 carrot
6. Make ready 8 oz fried firm tofu
7. Take 16 oz homemade chicken and seafood stock
8. Get 2 Tsp lacto-fermented veggie
9. Prepare 1/4 cup olive oil
10. Take 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 this up with this special food napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!