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We hope you got insight from reading it, now let’s go back to napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes recipe. 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 achieve it.
The ingredients needed to cook Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
- Provide vermicelli
- Provide chicken meatball
- Get large napa cabbage leaves
- Prepare dried wood ear mushroom
- Get carrot
- You need fried firm tofu
- Provide homemade chicken and seafood stock
- Use lacto-fermented veggie
- You need olive oil
- Provide fish sacue
- You need toasted sesame oil
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.
Learn to cook the heartiest soup, plus two tips on how to quickly Add chicken stock and immediately use a spatula to scrape the brown bits off the bottom of the pot. The flavorful, hearty soup is packed with tender chicken and soft napa cabbages. I really love the soft, sweet napa cabbage in this soup. Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes instructions. Soak dried wood ear mushroom one day ahead.
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