Recipe: Appetizing Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Delicious, fresh and tasty.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes. 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.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes This instant pot chicken soup recipe is keto, low carb, and paleo friendly. Instant Pot BBQ Pulled Chicken. large chicken breasts, chicken broth, onion powder, garlic powder, paprika, salt, bbq sauce (sweet baby ray's), ketjap (or Worcester sauce). Instant Pot Chicken Cabbage SoupI Heart Umami. 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 achieve that.

Ingredients of Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

  1. You need 1 bundle of vermicelli.
  2. You need 8 of chicken meatball.
  3. It's 10 of large napa cabbage leaves.
  4. It's 1 handful of dried wood ear mushroom.
  5. It's 1 of carrot.
  6. It's 8 oz of fried firm tofu.
  7. It's 16 oz of homemade chicken and seafood stock.
  8. You need 2 Tsp of lacto-fermented veggie.
  9. You need 1/4 cup of olive oil.
  10. Prepare to taste of fish sacue.
  11. You need 1 Tsp of toasted sesame oil.

You end up with fall-apart cabbage plus a rich and hearty flavor that's super comforting. From cabbage rolls, cabbage soup, corned beef and cabbage, coleslaw, kimchi to sauerkraut, cabbage is a tasty What we love about cooking side dishes like cabbage in Instant Pot helps free our hands and stove space for making our main dishes (if not already in a second Instant Pot 😛 ). I love this cabbage soup recipe, made with ground beef, vegetables and tomatoes. It's the perfect cold weather soup and makes enough for leftovers.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes step by step

  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..

Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot. The flavorful, hearty soup is packed with tender chicken and soft napa cabbages. I really love the soft, sweet napa cabbage in this soup. Use an ample amount of the large, thick outer leaves. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth.