How to Cook Yummy Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

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

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

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

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..

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. This simple vegan cabbage soup is perfect for a detox diet.

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