Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way 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 food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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See great recipes for Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes too! It's light, savory, and the cabbage turns I highly recommend that you use chicken thighs for this instant pot recipe. This instant pot chicken soup recipe is keto, low carb, and paleo friendly.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes: recipe

1. Take 1 bundle vermicelli
2. Take 8 chicken meatball
3. Prepare 10 large napa cabbage leaves
4. Prepare 1 handful dried wood ear mushroom
5. Prepare 1 carrot
6. Make ready 8 oz fried firm tofu
7. Make ready 16 oz homemade chicken and seafood stock
8. Take 2 Tsp lacto-fermented veggie
9. Take 1/4 cup olive oil
10. Prepare to taste fish sacue
11. Prepare 1 Tsp 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. Napa Cabbage Soup with Tofu and MeatballsOmnivore's Cookbook.

Instructions to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes: recipe

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.

Because it's summer and we are in no-cook mode. This cabbage soup includes some of summer's best produce - fresh sweet corn and zucchini. If you're making it in the winter, you could easily sub in other seasonal ingredients like broccoli, chickpeas, potatoes, etc. This Instant Pot cabbage soup recipe is packed with hearty beef, a tomato broth, and plenty of veggies. It's very satisfying and full of flavor!

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