Step 1

If using dried shiitake mushrooms: Place mushrooms in a medium bowl and cover with hot water for 30 minutes. Drain liquid and thinly slice.

Step 2

Add to the Instant Pot: mushrooms, tofu, bamboo shoots, garlic, Asian sweet chili sauce, garlic, ginger, white pepper, sugar, rice vinegar, soy sauce, garlic chili paste, and vegetable stock.

Step 3

Lock on Lid and point Pressure Valve to Sealed.

Step 4

Cook at High Pressure for 5 minutes. When the Instant Pot beeps, do a 10-minute Natural Pressure Release and then manually release the rest of the pressure.

Step 5

Select the Sauté mode. Add a few drops of oil to the beaten egg and whisk to combine.

Step 6

When the soup begins to bubble, pour the beaten eggs into the middle of the cooking pot. Wait for a few seconds and then stir the egg mixture in a circular motion slowly a couple of times.

Step 7

If you want the soup to be thicker, mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot and gently stir, let it simmer for 1-2 minutes. If you want the soup even thicker, add another of 1 tablespoon of cornstarch mixed with water. The soup will also thicken slightly after it cools off thanks to the cornstarch mixture.

Step 8

Turn off the Instant Pot. Add the spinach to the pot and stir to combine. Add 1/2 the sliced scallions and stir.

Step 9

For extra sour flavor, add one more tablespoon of vinegar at the end.

Step 10

Serve garnished with scallions.