INSTRUCTIONS:
Place the dried wood ear mushrooms in a large bowl or measuring cup and cover with warm water. Leave the mushrooms to soak for 5 – 10 minutes, or until softened. Drain and rinse the mushrooms. Cut off the hard center piece of the mushroom and discard. Slice the mushrooms into thin strips.
Add all of the soup broth ingredients to the Instant Pot (or Electric Pressure Cooker). Stir until evenly combined. Put the lid on the pot, lock in place and turn the pressure valve to SEALING.
Use the Manual Pressure cook button, or Soup button on the pressure cooker and set the time for 5 minutes. The pot will take about 5 – 10 minutes to come to pressure.
When the cooking time is done allow the pot to Natural Release for 10 minutes (i.e. do not change any settings on the pot, release any pressure or try to remove the lid). When the pot reads L00:10, indicating it has been naturally releasing for 10 minutes, carefully turn the pressure valve to VENTING to release any remaining pressure. Once the pin on the lid has dropped carefully remove the lid from the pot.
Turn the pot on sauté mode. Add in the sliced tofu and bamboo shoots. Stir to combine.
In a small bowl mix together the cornstarch and water until smooth. When the soup is simmering pour in the cornstarch mixture and stir continuously. Allow to simmer for 1-2 minutes or until the soup is thickened.
While the soup is still simmering, stir the soup slowly in a circular motion and slowly pour the whisked eggs into the soup to create the egg ‘ribbons’. Once all the egg mixture has been poured in, stop stirring the soup and allow the eggs to set for 1 minute.
Adjust the soup to taste to your desired spice level. Add additional chili garlic sauce or sriracha hot sauce in 1 tsp increments to increase the spice level.
Garnish the soup with green onions and crispy chow mein noodles and enjoy!
