Pour all ingredients except tofu and eggs into the inner liner of your Instant Pot or pressure cooker.
Cook using the SOUP button for 10 mins or under high pressure for 10 minutes.
Allow the pot to release pressure naturally for 15 minutes, and then release remaining pressure.
Turn pot on Sauté to allow the soup to stay hot.
Remove the now-huge woodear mushrooms, and slice them thinly, and put them back into the soup.
Add diced tofu and stir. Slowly pour in the eggs. Mix three times around with chopsticks. Cover the pot and let the eggs cook slowly in the broth for a minute, and then serve.
Treat this recipe as a guideline, and season to taste. Use vinegar for tang, and pepper for spice and add one or both until the soup tastes right to you.