Easiest Way to Prepare Yummy Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. See recipes for Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes too. Napa Cabbage Soup with Tofu and Meatballs.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes 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. Perfect for fall weather and colder months. 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 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. It's 8 of chicken meatball.
  3. You need 10 of large napa cabbage leaves.
  4. Prepare 1 handful of dried wood ear mushroom.
  5. It's 1 of carrot.
  6. Prepare 8 oz of fried firm tofu.
  7. Prepare 16 oz of homemade chicken and seafood stock.
  8. Prepare 2 Tsp of lacto-fermented veggie.
  9. You need 1/4 cup of olive oil.
  10. You need to taste of fish sacue.
  11. It's 1 Tsp of toasted sesame oil.

If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. 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 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..

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. The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well.

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