Easiest Way to Make Award-winning Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Hey everyone, it’s Louise, welcome to our recipe page. 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 food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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 on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that 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 recipe, we must prepare a few ingredients. You can have 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 can achieve it.

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

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

Steps 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 is 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. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!