Soup Bar

Broth

1. Wash all of the stock vegetables and fruit if you are using an apple, but leave the peel on. The onion peel will add wonderful color. Quarter or rough chop all of the stock ingredients and place in your instant pot with water up to the max fill line, but no further. In addition to the slice of ginger root, you can add salt and pepper to taste or any other seasoning that will pair well with your "toppings". Or you can season the broth afterwards. Set to pressure cook for 90 minutes, than allow a natural release (10-15 minutes). In a pinch, I've made a quick broth in as little as 30 minutes that still had a lovely body.

Noodles

1. We like to serve two noodle choices for soup night. Some of our family members really enjoy the flavor and texture of glass noodles, while others like a more traditional ramen. Assi Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch https://smile.amazon.com/gp/product/B07ZHQQBWD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Dragon Chuka Soba Asian Style Noodles https://www.instacart.com/store/items/item_111550576 Cook noodles according to package directions.
   

Soup Bar Toppings

1. We enjoy a variety of toppings including all kinds of mushrooms. We also try and offer both roasted jalapeno and sliced raw peppers. Each complement the broth in distinct ways. Since nothing cooks in the broth, we saute the toppings right before serving. Including whatever vegetarian "meat" or tofu we are using that night. We also serve actual meat at the table for those house members who are not vegetarians. By each of us making our own bowl at the table we can create exactly the combination of flavors that we want.