Press the sauté button on the Instant Pot. Place the onions, ginger, and carrots face down in the pan for 3-5 minutes, lipping over when browned. Remove the onions, ginger, and carrots for a moment.

Transfer the star anise, cinnamon quills, cardamon pods, cloves, and coriander seeds to the Instant Pot. Allow them to cook for 2-3 minutes, then pour in 1 cup of broth.

Using a spatula or wooden spoon, scrape off any burned bits on the bottom of the liner. Pour in the remaining broth, water, shitake mushrooms, and dashi kombu.

Press cancel.

Cook on “Soup/Broth” setting for 30 minutes, then allow to release the pressure naturally. (approximately 60 minutes total cooking time)

When the valve has dropped, remove the lid. Strain the broth into another pot, discarding the onion, ginger, carrots, and spices.

Stir in the coconut sugar, miso, soy sauce, rice wine vinegar, and salt (if using). Adjust seasonings to taste. Broth should be very fragrant, savory and barely sweet.

Simmering on medium-low heat, covered, until ready to serve, or allow to cool and store in the refrigerator for up to 5 days.

Prepare rice noodles per package directions just before serving.

Meanwhile, cook the heartier vegetables. Using medium-high heat, saute the sliced mushrooms, broccoli, cabbage, peppers, etc for 4-5 minutes, stirring occasionally, until desired doneness. Remove from heat.

Add some noodles to a large bowl. Top with tofu (if using) and cooked vegetables.

Ladle in 10-14 oz very hot broth and serve with herbs, vegetables, and lime wedges on the side. Season individually to taste with lime juice, sriracha, and hoisin.