Pressure Cooker Hot and Sour Tofu Soup | RICARDO

Ingredients

• 3 tbsp cornstarch
• 5 cups (1.25 litres) beef broth
• 1 block (1 lb/450 g) semi-firm tofu, patted dry and cubed
• 1 can (199 ml) sliced bamboo shoots or 1 can (227 ml) sliced water chestnuts
• 1/2 oz (14 g) dried shiitakes mushrooms, chopped, rinsed and drained
• 1/3 cup (75 ml) rice vinegar
• 1 tbsp (15 ml) sambal oelek (see note)
• 1 tsp (5 ml) toasted sesame oil
• 2 eggs, beaten
• 1/4 cup (10 g) chives, finely chopped