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Napa cabbage tofu and chickenball soup <em>Instant pot max</em>三鲜粉丝汤#mommasrecipes
Napa cabbage tofu and chickenball soup <em>Instant pot max</em>三鲜粉丝汤#mommasrecipes

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We hope you got insight 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 achieve it.

The ingredients needed to cook Napa cabbage tofu and chickenball soup Instant pot max三鲜粉丝汤#mommasrecipes:
  1. You need 1 bundle vermicelli
  2. Provide 8 chicken meatball
  3. You need 10 large napa cabbage leaves
  4. Prepare 1 handful dried wood ear mushroom
  5. Use 1 carrot
  6. Get 8 oz fried firm tofu
  7. Get 16 oz homemade chicken and seafood stock
  8. Provide 2 Tsp lacto-fermented veggie
  9. You need 1/4 cup olive oil
  10. Take to taste fish sacue
  11. Get 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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