Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going 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 favorites food recipes. For mine, I will 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 popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I’ve loved my entire life. They are fine and they look wonderful.
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. See great recipes for Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes too!
To begin 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 that.
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
- Make ready 10 large napa cabbage leaves
- Take 1 handful dried wood ear mushroom
- Get 1 carrot
- Take 8 oz fried firm tofu
- Take 16 oz homemade chicken and seafood stock
- Make ready 2 Tsp lacto-fermented veggie
- Take 1/4 cup olive oil
- Prepare to taste fish sacue
- Prepare 1 Tsp toasted sesame oil
I love this cabbage soup recipe, made with ground beef, vegetables and tomatoes. It's the perfect cold weather soup and makes enough for leftovers. Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot. The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well.
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.
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. The Chinese folk saying above extols the virtue of tofu and napa cabbage to keep us well.
So that’s going to wrap it up for this special food napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
