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In a pot, soak the dried shiitake mushrooms in warm water for about 15 minutes while you chop and prepare the other ingredients.
Add the skin of the onion (washed), kelp (or kelp powder), and green onion heads to the soaking water. Bring to a boil, then reduce the heat to medium-low and simmer for 10–15 minutes.
Once the broth is ready, strain out all the solids and set the broth aside. Reserve the shiitake mushrooms, chop them into smaller pieces, and save them for the stew.
Heat the sesame oil in a medium-sized pot over medium-low heat. Add the sliced onion and sauté for about 1 minute.
Add the minced garlic and vegan kimchi, and sauté for another minute.
Pour in the prepared broth, then add the chopped mushrooms, enoki mushrooms (if using), sliced shiitake mushrooms, and the green parts of the green onions. Bring to a boil.
While the stew is coming to a boil, mix the gochugaru, soup soy sauce (or regular soy sauce), and gochujang in a small bowl.
Add the gochujang mixture and tofu to the pot. Reduce the heat to medium-low and simmer for about 10 minutes.
Serve hot with a big bowl of rice. Enjoy!