Tutorial Cooking Of Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes 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.

Add chicken stock and immediately use a spatula to scrape the brown bits off the bottom of the pot. 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. You can cook Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes by using 11 ingredients and 4 steps. Here is how you achieve Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes.

Ingredients of Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

1. Prepare 1 bundle of vermicelli.
2. Prepare 8 of chicken meatball.
3. You need to prepare 10 of large napa cabbage leaves.
4. Prepare 1 handful of dried wood ear mushroom.
5. You need to prepare 1 of carrot.
6. You need to prepare 8 oz of fried firm tofu.
7. You need to prepare 16 oz of homemade chicken and seafood stock.
8. You need to prepare 2 Tsp of lacto-fermented veggie.
9. Prepare 1/4 cup of olive oil.
10. You need to prepare to taste of fish sacue.
11. You need to prepare 1 Tsp of toasted sesame oil.

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. 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.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes directions

1. Soak dried wood ear mushroom one day ahead. Soak rice vermicelli in warm water until soften for about 5 min..
2. 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..
3. 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..
4. 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 tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes instructions. Soak dried wood ear mushroom one day ahead. Posted in Easy RecipesLeave a Comment on Recipe: Tasty Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤. Recipe of Speedy Instant Pot butter ranch pork chops.

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