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To begin with this particular recipe, we have to prepare a few components. To cook Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes you need 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Provide 1 bundle vermicelli
- Prepare 8 chicken meatball
- Provide 10 large napa cabbage leaves
- Prepare 1 handful dried wood ear mushroom
- Use 1 carrot
- Prepare 8 oz fried firm tofu
- Use 16 oz homemade chicken and seafood stock
- Prepare 2 Tsp lacto-fermented veggie
- Provide 1/4 cup olive oil
- You need to prepare to taste fish sacue
- You need 1 Tsp toasted sesame oil
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Steps 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.
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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