In a bowl of warm water, add woodear mushrooms and soak for one hour.

To a large bowl add ground pork.

Using a mini chopper (or chop by hand), chop up ginger, garlic and scallions and process until well chopped.

Drain water from woodear mushrooms and add half of them to chopper (or chop by hand) and pulse two times. Woodear mushrooms should just be cut into small pieces, not processed to mush.

Add ginger, garlic, scallions and woodear mushrooms to bowl with ground pork.

To the ground pork add Better than Bouillon Chicken Base, rice vinegar, soy sauce, Sambal Oelek, Sesame oil and xanthan gum.

Pop on sanitary gloves (or not) and mix together until uniformly combined.

Roll into small meatballs and place into Instant Pot cooking pot.

Pour in rice vinegar.

Lock on lid and close pressure value. Cook at high pressure (most machines default to high) for 2 minutes.

While soup is cooking, chop the bok choy leaves and the Napa cabbage,

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Add garlic and ginger to a sachet bag and place into cooking pot.

Mix together Better than Bouillon Chicken Base and water and pour into Instant Pot cooking pot.

Chop the rest of the woodear mushrooms into strips and add them to the pot.

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for two minutes.

While soup is cooking, chop the bok choy leaves and Napa cabbage,

When beep sounds, wait 5 minutes and then release the rest of the pressure.

Once pressure is released remove lid.

Add bok choy and Napa cabbage and mix in.

Drizzle in a bit of toasted sesame oil.

Add to individual bowls and serve with soy sauce.