Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special 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 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 well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I have loved my entire life. They’re nice and they look fantastic.
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 naturally sweet after simmered in chicken broth with shiitake mushrooms.
To get started with this recipe, we have to first prepare a few components. 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 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
- Make ready 8 chicken meatball
- Take 10 large napa cabbage leaves
- Make ready 1 handful dried wood ear mushroom
- Take 1 carrot
- Get 8 oz fried firm tofu
- Take 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
- Take 1 Tsp toasted sesame oil
The Chinese folk saying above extols the virtue of tofu and napa cabbage to keep us well. 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.
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.
Napa cabbage stir fried with red bell pepper and mushrooms in a savory sauce is topped with crispy salt and pepper tofu. Place vegetables on serving plates (alongside rice or other grains if you like) and top with reserved tofu. Sprinkle with chili sesame oil and cilantro as well as sauce if you like. From cabbage rolls, cabbage soup, corned beef and cabbage, coleslaw, kimchi to sauerkraut, cabbage is a tasty What we love about cooking side dishes like cabbage in Instant Pot helps free our hands and stove space for making our main dishes (if not already in a second Instant Pot 😛 ). Cooking cabbage soup in your Instant Pot helps to maintain a bit of texture in the ingredients, though not too much crunch.
So that’s going to wrap this up with 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 sure 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, friends and colleague. Thanks again for reading. Go on get cooking!
