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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way 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 favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed 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 which I’ve loved my entire life.

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. vermicelli•chicken meatball•large napa cabbage leaves•dried wood ear mushroom•carrot•fried firm napa cabbage•carrot•please refer to LG BASIC CHICKEN STOCK / SOUP or Any stock•cherry tomato. Learn to cook the heartiest soup, plus two tips on how to quickly Add chicken stock and immediately use a spatula to scrape the brown bits off the bottom of the pot. Napa cabbage, also known as Chinese cabbage is a sturdy vegetable that has a long shelf life when stored at a cool temperature.

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

It is one of those simple, yet flavorful, soups that my mom would make. It's so basic that you'll be stumped about how good it tastes! This soup is very light with tons of vegetables and tofu, but absolutely flavorful. This recipe uses a bunch of Asian ingredients.

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.

This soup is very light with tons of vegetables and tofu, but absolutely flavorful. This recipe uses a bunch of Asian ingredients. Add some cabbages, yam noodles, tofu and fish tofu. It is a complete one pot meal! Napa cabbage can withstand long cooking.

So that is going to wrap this 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 your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!