Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
See great recipes for Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes too! 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.
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 on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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 it.
The ingredients needed to make Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Get vermicelli
- Make ready chicken meatball
- Make ready large napa cabbage leaves
- Get dried wood ear mushroom
- Get carrot
- Get fried firm tofu
- Take homemade chicken and seafood stock
- Take lacto-fermented veggie
- Take olive oil
- Prepare fish sacue
- Prepare toasted sesame oil
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. 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:
- 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.
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! This Instant pot beef and cabbage soup is healthy, but it's not one of those bland "detox" soups we've all heard about. Frankly, those don't appeal to me at all. Napa cabbage stir fried with red bell pepper and mushrooms in a savory sauce is topped with crispy salt and pepper tofu.
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