Hot and Spicy Tofu Soup (serves 2)

1 cup of soft tofu, diced
2 cups of good vegetable stock*
1 1/2 cups of vegetables of choice (Shiitaki, enoki, button mushroom, sweet corn kernel, cloud ear fungus)
Fried soybean sheet * OR option 1 egg, beaten
Vinegar (Chinese vinegar sauce* or balsamic vinegar)
1-2 tsp of corn or tapioca flour dissolved in 2 tbsp cold water
Spring onion, coriander, extra chilli flakes to garnish
2 tsp of PoppySmack Fiery Vegan Sambal
1 tbsp PoppySmack Vegan Dipping Sauce

Instructions

1. Bring stock to boil together with PoppySmack Fiery Vegan Sambal, Vietnamese dipping sauce and vinegar.
2. Add tofu and vegetable and bring to a boil.  Lower heat and let simmer
3. Break soybean sheet into large flakes and add to simmering soup, and/or drizzle beaten eggs into soup while stirring to giving tiny egg drops
4. Drizzle cornflour liquid to soup while stirring to thicken soup to the desire consistency.
5. Season to taste with extra salt or a few drop of soy sauce
6. Serve and garnish with spring onion, coriander and chilli flakes

* Tips:

a) See recipe for good vegetable stock
b) Chinese vinegar sauce is usually pink color and can be purchased at good Chinese Groceries where you can also get Dried Soybean sheet
c) Chilli flakes can be heated up in a couple tbsp. of olive oil and add for garnishing for extra heat and colour