Noodle Soup with Tofu


  • 2 tsp sesame oil
  • 1 clove garlic
  • 1/2 tsp Chinese five-spice
  • 1 cup hot water
  • 1/2 tsp chicken base
  • 1 1/2 ounces instant rice noodles
  • 1 cup sugar snap peass
  • 1 cup bean sprouts
  • 1/2 cup tofu cubes
  • 1/4 cup scallions
  • sriracha
  • Turn the Instant Pot® on. Choose the Sauté program and the Less setting. Once it has come up to temperature, add the sesame oil.
  • Add the garlic and Chinese five-spice and cook for 1 minute. Add water and chicken base. Change the setting to More and bring to a boil.
  • Add the rice noodles. Turn off the Instant Pot®, close the lid, and let it stand for 3 minutes, or until the noodles are ready.
  • Remove the noodles and place in a bowl. Add the sugar snap peas, beansprouts, and tofu to the bowl, pour the broth over.
  • Garnish with scallions and Sriracha, if desired.
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