Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#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 naturally sweet after simmered in chicken broth with shiitake mushrooms. I highly recommend that you use chicken thighs for this instant pot recipe.

Remove the pork bones and ginger, then drain to remove scums and. The flavorful, hearty soup is packed with tender chicken and soft napa cabbages. I really love the soft, sweet napa cabbage in this soup. 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 cook that.

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

Use an ample amount of the large, thick outer leaves. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth. Cooking cabbage soup in your Instant Pot helps to maintain a bit of texture in the ingredients, though not too much crunch. 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.

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..

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. Napa Cabbage Soup with Tofu and MeatballsOmnivore's Cookbook.