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

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We hope you got benefit 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. To make napa cabbage tofu and chickenball soup *instant pot max*三鲜粉丝汤#mommasrecipes you only need 11 ingredients and 4 steps. Here is how you cook it.

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

  1. Get of vermicelli.
  2. Use of chicken meatball.
  3. Use of large napa cabbage leaves.
  4. You need of dried wood ear mushroom.
  5. Prepare of carrot.
  6. Get of fried firm tofu.
  7. Prepare of homemade chicken and seafood stock.
  8. Get of lacto-fermented veggie.
  9. Prepare of olive oil.
  10. Prepare of fish sacue.
  11. Take 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..

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