Easiest Way to Cook Tasty Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉�汤#mommasrecipes

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉�汤#mommasrecipes. If you give this Instant Pot Chicken Cabbage Soup a try, be sure to leave a comment and rate the recipe below. 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.

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 have Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉�汤#mommasrecipes using 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�汤#mommasrecipes

1. Prepare 1 bundle of vermicelli.
2. Prepare 8 of chicken meatball.
3. You need 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. It's 2 Tsp of lacto-fermented veggie.
9. It's 1/4 cup of olive oil.
10. It's to taste of fish sacue.
11. It's 1 Tsp of toasted sesame oil.

You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth. You end up with fall-apart cabbage plus a rich and hearty flavor that's super comforting. Layering it with so many textures - ruffle-y Napa cabbage leaves, matchsticks of radish and pear, chewy baked tofu, crunchy nuts and seeds The tofu alone could be made in a big batch and tossed into other salads throughout the week, as well. I love this cabbage soup recipe, made with ground beef, vegetables and tomatoes.

Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉�汤#mommasrecipes instructions

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..

It's the perfect cold weather soup and makes enough for leftovers. 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. This one-pot, umami-packed Asian-inspired Pork and Napa Cabbage Soup is hearty and delicious! Using the Instant Pot(R) ensures that this comforting, creamy cabbage sausage soup is ready in no time. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function.