Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how 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. For mine, I am going to 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 favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I have loved my whole life.
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. Napa Cabbage Soup with Tofu and Meatballs. Learn to cook the heartiest soup, plus two tips on how to quickly create a rich broth with just a few ingredients!
To begin with this recipe, we must first 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 cook that.
The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Prepare 1 bundle vermicelli
- Get 8 chicken meatball
- Prepare 10 large napa cabbage leaves
- Prepare 1 handful dried wood ear mushroom
- Take 1 carrot
- Get 8 oz fried firm tofu
- Make ready 16 oz homemade chicken and seafood stock
- Take 2 Tsp lacto-fermented veggie
- Get 1/4 cup olive oil
- Take to taste fish sacue
- Take 1 Tsp 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. It'll help me and my blog tremendously. 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.
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. 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! This Instant pot beef and cabbage soup is healthy, but it's not one of those bland "detox" soups we've all heard about.
So that’s going to wrap it up for this exceptional food napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
