Easy Way to Prepare Speedy Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive 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 will be 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! It's light, savory, and the cabbage turns I highly recommend that you use chicken thighs for this instant pot recipe.

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 achieve it.

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

1. Make ready 1 bundle of vermicelli.
2. Make ready 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. Take 8 oz of fried firm tofu.
7. Take 16 oz of homemade chicken and seafood stock.
8. It’s 2 Tsp of lacto-fermented veggie.
9. It’s 1/4 cup of olive oil.
10. It’s to taste of fish sacue.
11. Take 1 Tsp of 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.Napa Cabbage Soup with Tofu and MeatballsOmnivore's Cookbook.

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..

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.

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.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!