Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites. This time, I will 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 meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I have loved my whole life.
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 tofu•homemade chicken and seafood stock•lacto-fermented veggie. 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. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below.
To begin with this particular recipe, we must 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 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
- Make ready 10 large napa cabbage leaves
- Take 1 handful dried wood ear mushroom
- Get 1 carrot
- Prepare 8 oz fried firm tofu
- Get 16 oz homemade chicken and seafood stock
- Take 2 Tsp lacto-fermented veggie
- Prepare 1/4 cup olive oil
- Make ready to taste fish sacue
- Take 1 Tsp toasted sesame oil
Posted in Easy RecipesLeave a Comment on Recipe: Tasty Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤. Layering it with so many textures - ruffle-y Napa cabbage leaves, matchsticks of radish and pear, chewy baked tofu, crunchy nuts and seeds - keeps each bite lively and satisfying. The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well. Napa cabbage can withstand long cooking.
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.
The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well. 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. Because it's summer and we are in no-cook mode.
So that’s going to wrap it up with this special food napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
