Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive 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.

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. I highly recommend that you use chicken thighs for this instant pot recipe.

Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Prepare vermicelli
2. Take chicken meatball
3. Prepare large napa cabbage leaves
4. Make ready dried wood ear mushroom
5. Get carrot
6. Get fried firm tofu
7. Prepare homemade chicken and seafood stock
8. Get lacto-fermented veggie
9. Make ready olive oil
10. Make ready fish sacue
11. Prepare toasted sesame oil

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. Perfect for fall weather and colder months. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below.

Steps 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.

Perfect for fall weather and colder months. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. 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.

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. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!