Steps to Make Super Quick Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes Recipe. See great recipes for Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes too! If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below.

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.

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

1. You need 1 bundle of vermicelli.
2. You need 8 of chicken meatball.
3. You need 10 of large napa cabbage leaves.
4. Take 1 handful of dried wood ear mushroom.
5. Make ready 1 of carrot.
6. You need 8 oz of fried firm tofu.
7. Prepare 16 oz of homemade chicken and seafood stock.
8. Prepare 2 Tsp of lacto-fermented veggie.
9. Prepare 1/4 cup of olive oil.
10. Prepare to taste of fish sacue.
11. Make ready 1 Tsp of 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.The flavorful, hearty soup is packed with tender chicken and soft napa cabbages.I like to serve up the soup as is along with dipping salt on the side, but you can remove the bones from the chicken pieces and shred the meat and add back to the soup to serve.The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes instructions

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..

With great stock at hand, even something really simple like napa cabbage and tofu soup can taste heavenly.For Chinese… Boil pork bones, ginger, and water in a big soup/stock pot.Remove the pork bones and ginger, then drain to remove scums and.

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.Because it's summer and we are in no-cook mode.This cabbage soup includes some of summer's best produce - fresh sweet corn and zucchini.If you're making it in the winter, you could easily sub in other seasonal ingredients like broccoli, chickpeas, potatoes, etc.