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Heat up a small pot over medium heat, add sesame oil, white part of the green onion, and sliced onion to the pot. Saute until the onion starts to become translucent.
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Then, add garlic, mushrooms, and kimchi to the pot. Saute for a minute or two.
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Next, add gochugaru, tamari, and kimchi juice. Saute for another minute.
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Lastly, add kelp and vegetable stock to the pot and bring to a boil. Season with salt to taste. Let soup boil for 3 to 4 minutes.
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Add soft tofu and enoki mushrooms. Break the tofu up in the pot. Let cook another 4 to 5 minutes.
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Serve with chopped green onion on top. Optionally, crack an egg in before serving (while the soup is hot).