Steps to Make Super Quick Homemade Napa cabbage tofu and chickenball soup *Instant pot max*三鲜粉丝汤#mommasrecipes

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, napa cabbage tofu and chickenball soup instant pot max三鲜粉丝汤#mommasrecipes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. 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 can achieve it.

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

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