Tasty, light and simple to make, this spicy soup is a great recipe for an easy Sunday lunch after an indulgent weekend. You can get these ingredients from your nearest Asian supermarket–I got mine from Great Eastern Food on Russell Street in the CBD.
2 cups boiling water
1 sachet powdered dashi stock
1 cup choy sum, chopped
1 tsp crispy chilli oil
6 4cm-ish cubes dry tofu
2 spring onions, finely sliced and half set aside
Fried shallots, to garnish (optional)
Place all ingredients except for one half of the spring onions and simmer for 2 mins.
Pour soup into a medium-sized bowl, sprinkle with remaining spring onions and fried shallots if you have some handy, and enjoy!