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 John, welcome to my recipe page. Today, we’re going to prepare a special 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.

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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’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine 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 particular 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:
  1. Make ready 1 bundle vermicelli
  2. Take 8 chicken meatball
  3. Make ready 10 large napa cabbage leaves
  4. Prepare 1 handful dried wood ear mushroom
  5. Make ready 1 carrot
  6. Take 8 oz fried firm tofu
  7. Take 16 oz homemade chicken and seafood stock
  8. Take 2 Tsp lacto-fermented veggie
  9. Prepare 1/4 cup olive oil
  10. Get to taste fish sacue
  11. Prepare 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 is 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 am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!