Step 1

Instant pot directions:

Step 2

Turn on sauté function and set to 10 minutes. Add oil and onion to pot and sauté for 1-2 minutes until onion begins to soften. Add garlic and ginger and sauté for another minute, until fragrant.

Step 5

Add mushrooms and kale and sauté for remaining 7 minutes. Add broth, lemongrass, noodles, tofu, and red pepper, if using. Put top on instant pot and set to pressure cook on high for 7 minutes. Release steam with valve.

Step 7

Remove lemongrass and top with optional toppings.

Step 9

Stovetop instructions:

Step 10

Heat large pot over medium heat. Add oil and onion to pot and sauté for 1-2 minutes until onion begins to soften.

Step 13

Add garlic and ginger and sauté for another minute, until fragrant. Add mushrooms and kale and sauté for about 7 minutes, until soft.

Step 16

Add broth, lemongrass, and red pepper, if using. Cover and bring to a boil. Add noodles and tofu and cook until noodles are soft, about 7-10 minutes.