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Add 1 tbsp of olive oil and sesame oil in a large pan over medium high heat.
Add onions, scallions, and garlic and sautee until they become translucent, about 3 minutes.
Add gochugaru and cook for 30 seconds.
Add kimchi, zucchini, and gochujang, and stir until vegetables are evenly coated with sauce.
Add soy sauce and vegetable broth, together with kimchi juice.
Spoon the silken tofu into the broth in chunks.
Add the ricecakes, dumplings, noodles, and enoki mushrooms.
Bring the soup up to a boil and continue cooking at a gentle boil until the ricecakes are soft and the noodles are cooked.
Garnish with scallion greens before serving.