Combine the hot pepper flakes, sesame oil and black pepper in a small bowl and mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside.

Heat the vegetable oil in a large saucepan over medium high heat. Add the onion and garlic and stir for 2 - 4 minutes, until the onion turns slightly brown and crispy.

Add the meat and shiitakes and stir for 2 to 3 minutes, until the meat is lightly coloured.

Add the stock. Cover and cook for 5 to 7 minutes, until the meat is fully cooked and the stew is boiling vigorously.

Cut the tubes of tofu in half and squeeze them into the boiling stew. If using silken tofu, scoop or squeeze from the box into the stew.

Break up the tofu in the stew with a wooden spoon, the stir in the hot pepper mixture and the fish sauce. Cover and cook for 3 to 4 minutes, until bubbling.

Carefully crack the eggs into the boiling stew and cook for another minutes. Gentle ladle the stew into two soup bowls without disturbing the eggs.