Directions

1. Add vegetable stock, ginger, soy sauce, garlic, mushrooms, shallots, brown sugar, rice wine vinegar, ground black pepper, cinnamon sticks, star anise, basil stems, and cilantro stems.
2. Close and lock lid, set pressure cooker to "soup", adjust time to 20 minutes, and press "start/stop".
3. While cooking, cook rice noodles according to package directions.
4. When noodles are done, divide equally into 6 bowls.
5. When soup is done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and strain the soup. Ladle liquid from pot into each serving bowl.
7. Top soup with tofu, sprouts, watercress, scallions, cilantro, basil, and lime wedges.