Recipe: Tasty 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. You can have 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 do it.

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

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

Instructions 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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