Chop and assemble all the ingredients needed since this soup is very quick to make.
Start the InstantPot on saute mode and add oil followed by ginger garlic. Give it a quick stir and add the onions. Cook till the onions are slightly translucent.
Add turmeric (and chilli flakes - optional) and give it a mix till all is well combined.
Now add all the veggies (carrot, celery, green peas, corn and red bell pepper), tomato sauce, bay leaf, spices - salt, pepper, organo, thyme.
Layer the noodles evenly on top of veggies.
Add in the vegetable stock or water.
Finally add the tofu pieces and close the Instant Pot lid with Vent to sealing and cook on Manual High for 3 mins. Once done, do a quick release after 5 mins.
Stir in the the lemon juice and chopped cilantro. Give it a taste and adjust the seasoning if needed. Soup is ready to be served!!