When it’s cold and rainy out, nothing is better than piping, hot spicy vegan soup! I started with four cups of veggie broth and added sliced rice cake (Korean ttok). Then I added a teaspoon of red pepper flakes, a teaspoon of Sriracha, tofu, garlic, onion, a teaspoon of soy sauce, a teaspoon of canola oil, sliced shiitake mushrooms, jalepeño, green peppers, salt and pepper, heat to a boil and simmer for about eight minutes. Add some corn chips when you serve, and there you have it. Beer is optional!