Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites. For mine, I will 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 well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I have loved my entire life. They’re nice and they look wonderful.
If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. 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.
To get started with this particular recipe, we have to 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 can achieve 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
- Prepare 8 chicken meatball
- Take 10 large napa cabbage leaves
- Prepare 1 handful dried wood ear mushroom
- Make ready 1 carrot
- Get 8 oz fried firm tofu
- Get 16 oz homemade chicken and seafood stock
- Make ready 2 Tsp lacto-fermented veggie
- Make ready 1/4 cup olive oil
- Take to taste fish sacue
- Prepare 1 Tsp toasted sesame oil
The flavorful, hearty soup is packed with tender chicken and soft napa cabbages. I really love the soft, sweet napa cabbage in this soup. Use an ample amount of the large, thick outer leaves. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth.
Steps 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.
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. Napa Cabbage Soup with Tofu and MeatballsOmnivore's Cookbook. I love this cabbage soup recipe, made with ground beef, vegetables and tomatoes.
So that is going to wrap this up for this special 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 that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
