Instant Pot Miso and Ginger Udon Noodle Soup

Ingredients

• 1 Tbsp olive oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1-inch knob of ginger, peeled and grated with a microplane or very finely minced
• 4 ounces of shiitake mushrooms, sliced
• 5 ounces of white mushrooms, sliced
• 1 small head of kale, chopped
• 8 cups miso ginger broth (I get it at Trader Joe’s, but have seen it at a few other markets)
• 1 small stalk of lemongrass
• 6 ounces of udon noodles (or buckwheat soba noodles for gf option)
• 1 package (14 ounces) firm tofu, pressed to remove excess water and cut into 1/2-inch cubes
• 1/4 tsp crushed red pepper (optional)
• Optional toppings: sliced green onion, sriracha or other hot sauce

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