Hey everyone, hope you are having an amazing 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. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. Keep stir fry until all veggies are withered. Napa Cabbage Soup with Tofu and Meatballs.
Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Make ready 1 bundle vermicelli
- Take 8 chicken meatball
- Prepare 10 large napa cabbage leaves
- Make ready 1 handful dried wood ear mushroom
- Take 1 carrot
- Prepare 8 oz fried firm tofu
- Prepare 16 oz homemade chicken and seafood stock
- Make ready 2 Tsp lacto-fermented veggie
- Make ready 1/4 cup olive oil
- Make ready to taste fish sacue
- Get 1 Tsp toasted sesame oil
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. The Chinese folk saying above extols the virtue of tofu and napa cabbage to keep us well. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below.
Instructions to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Soak dried wood ear mushroom one day ahead. Soak rice vermicelli in warm water until soften for about 5 min.
- 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.
- 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.
- 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. This Instant Pot cabbage soup recipe is packed with hearty beef, a tomato broth, and plenty of veggies. It's very satisfying and full of flavor!
So that’s going to wrap it up with 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 more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
