In the pressure cooker, combine the cornstarch and beef broth. Add the tofu, bamboo shoots, mushrooms, vinegar, sambal oelek and sesame oil. Season with salt and pepper. Mix well. Cover and select the Soup function.
Let the pressure release and remove the lid. Select the Sauté function. Pour the eggs over the hot soup. Cook for 1 to 2 minutes without stirring. Serve the soup in bowls, garnished with the chives.
For a less spicy soup, reduce the sambal oelek to 1 tsp (5 ml).
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.