Recipe: Appetizing 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. This soup is always seen on a feast table. My version simple and light flavourful vegetable soup loving IT. Miso soup is a traditional Japanese soup.

The flavorful, hearty soup is packed with tender chicken and soft napa cabbages. I like to serve up the soup as is along with dipping salt on the side, but you can remove the bones from the chicken pieces and shred the meat and add back to the soup to serve. Cooking cabbage soup in your Instant Pot helps to maintain a bit of texture in the ingredients, though not too much crunch. 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.

Ingredients of Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

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

Veggie-packed, yet still bright If you want to get creative, you can easily add lots of other vegetables to this Instant Pot soup—either based on your taste preference, or what you. I love this cabbage soup recipe, made with ground beef, vegetables and tomatoes. 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.

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..

You end up with fall-apart cabbage plus a rich and hearty flavor that's super comforting. 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.