Soak the dried wood ear mushrooms in warm water for 5 to 10 minutes until softened. Drain, rinse, and slice into thin strips, discarding the tough center piece.

In the Instant Pot (or Electric Pressure Cooker), combine all the soup broth ingredients, stirring until evenly combined.

Secure the lid, turn the pressure valve to SEALING, and use the Manual Pressure cook button or Soup button to set the time for 5 minutes. The pot will take approximately 5 to 10 minutes to come to pressure.

After the cooking time, allow the pot to Natural Release for 10 minutes. When the pot reads L00:10, indicating 10 minutes of natural release, carefully turn the pressure valve to VENTING to release any remaining pressure. Once the lid is safe to open, remove it from the pot.

Switch the pot to sauté mode and add the sliced tofu and bamboo shoots. Stir to combine.

In a small bowl, create a smooth mixture of cornstarch and water. As the soup simmers, pour in the cornstarch mixture, stirring continuously. Allow the soup to simmer for 1-2 minutes until thickened.

While the soup is still simmering, stir it slowly in a circular motion and gradually pour in the whisked eggs to create delicate egg ribbons. Cease stirring and allow the eggs to set for 1 minute.

Adjust the spice level to your liking by adding additional chili garlic sauce or sriracha in 1 teaspoon increments.

Garnish the soup with green onions and, if desired, crispy chow mein noodles.

Serve this Hot and Sour Soup immediately, savoring the complexity of flavors and the warmth it brings.