Hey everyone, it is Jim, welcome to my 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. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I have loved my whole life. They are fine and they look fantastic.
See 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. Keep stir fry until all veggies are withered. It's light, savory, and the cabbage turns I highly recommend that you use chicken thighs for this instant pot recipe.
To get started with this recipe, we have to first prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Get 1 bundle vermicelli
- Get 8 chicken meatball
- Make ready 10 large napa cabbage leaves
- Prepare 1 handful dried wood ear mushroom
- Make ready 1 carrot
- Take 8 oz fried firm tofu
- Make ready 16 oz homemade chicken and seafood stock
- Take 2 Tsp lacto-fermented veggie
- Take 1/4 cup olive oil
- Make ready to taste fish sacue
- Get 1 Tsp toasted sesame oil
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. Perfect for fall weather and colder months.
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.
Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top. Perfect for fall weather and colder months. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. 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.
So that is 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. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
