Soak dried shittake mushrooms in 2.5 cups of cold water so the mushrooms are fully submerged. For optimal flavor, soak the mushrooms in cold water overnight in the fridge. However, if you're short on time, you can soak the mushrooms in hot water for around 30 minutes.

While waiting for the mushrooms to soak, prepare onions, garlic, zucchini, and scallions.

When mushrooms are ready, remove mushrooms from liquid and squeeze out any excess water. Remove the stem of the mushroom and then slice mushrooms for the soup. Keep the liquid to use for broth!

In a pot, add sesame oil and stir-fry onions and scallion until onions are translucent.

Add garlic and stir for 1 minute. Then add zucchini, kimchi, sliced mushrooms, soy sauce and mirin. Continue to saute for another 2 minutes.

Add in gochugaru (Korean chili flakes)1 and gochujang (Korean red pepper paste) and stir until the base ingredients are nicely coated.

Add in the mushroom broth (from soaking the mushrooms) and bring to a gentle boil. You may not need all 2.5 cups depending on the size of your pot. If you have reserved kimchi juice, add in about 2 tbsp.

Slice the tofu block into squares and add into the broth. Add in any other toppings such as enoki mushrooms. Taste the broth and season with salt accordingly.

Let simmer for another 5 minutes. Top with remaining scallions.

While still boiling hot, crack in a fresh egg (optional) and let the heat of the broth lightly poach the egg.

Serve with a hot bowl of rice!