Napa cabbage tofu and chickenball soup <em>Instant pot max</em>三鲜粉丝汤#mommasrecipes
Napa cabbage tofu and chickenball soup <em>Instant pot max</em>三鲜粉丝汤#mommasrecipes

Hello everybody, it is Drew, welcome to our 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. It is one of my favorites food recipes. For mine, I’m gonna 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 on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. 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 cook it.

The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
  1. Make ready 1 bundle vermicelli
  2. Make ready 8 chicken meatball
  3. Prepare 10 large napa cabbage leaves
  4. Prepare 1 handful dried wood ear mushroom
  5. Take 1 carrot
  6. Take 8 oz fried firm tofu
  7. Prepare 16 oz homemade chicken and seafood stock
  8. Make ready 2 Tsp lacto-fermented veggie
  9. Take 1/4 cup olive oil
  10. Take to taste fish sacue
  11. Get 1 Tsp toasted sesame oil
Instructions to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
  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.

So that’s 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. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!