No big mess, minimal ingredients, and cheap. With a flavorful broth, crispy tofu, and crunchy toppings this will sure satisfy your taste buds.
Turn on instant pot. Press "Sauté" mode and wait to heat up completely. Add oil and garlic. Add a pinch of salt. Sauté for 1 min. until just turning golden. Add onion and cook until translucent. Add mushrooms and cook for an additional 3 min. until soft and they have lost some of their moisture.
Switch settings to 'soup/broth' and cook for 20 min. Add broth, tamari, and red bell pepper. Seal lid and let cook on 'high-pressure' setting for 10 min. Release pressure naturally for 5 min. then manually release the rest. Open and add noodles. Seal lid and cook for 3 min. more.
Let the pressure release naturally for 5 min. Then manually release the rest. Serve with shredded carrot, fresh cilantro, black sesame seeds, and baked tofu.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake tofu cubes for 30 min. until crispy.