Pour water into inner pot, followed by ginger, kombu and garlic.

Cover and lock the lid, set the valve to the sealing position. Set to Pressure Cook (high) for 10 minutes.

When the cook time is up, quick release the pressure and remove the lid.

Using a slotted spoon or small sieve remove the kombu and any other remnants of ginger and garlic.

Whisk in miso, soy sauce and sriracha; add mushrooms.

Set Instant Pot to sauté mode (high) and bring the broth to a simmer.

Once simmering, add the noodles and cook for 3 minutes or until noodles are tender.

Using tongs, place noodles and mushrooms into bowls with cooked chicken or tofu, carrots and spinach and ladle in broth.

Serve with additional sriracha and a sprinkle of MSG, if desired.