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Start by preparing your mushroom broth. Add your dry mushrooms to a heat safe bowl along with the boiling water. Allow the mushrooms to soak for 10 minutes.
In a small bowl combine your gochugaru, sugar, gochujang, and soy sauce and mix together into a paste. Set the paste to the side and when the mushrooms are done soaking, remove the mushrooms and slices them into strips to use in the soup later.
Heat a small Dutch oven over medium heat, then add in the neutral oil to heat through. Add the sliced onions, fresh shiitake mushrooms and a pinch of salt and sauté until the onions start to soften. Then, add the garlic and stir well until fragrant, about 30 seconds.
Stir in the kimchi along with the kimchi liquid, making sure to mix it well with the other ingredients. Top the kimchi base with the white scallion pieces, the extra sliced rehydrated mushrooms, and the pepper paste.
Pour in your mushroom broth along with the bouillon paste or cube. Bring the mixture to a gentle boil, mix and cover with a lid and allow to simmer for 10 minutes. Remove the lid and lay your tofu slices and dumplings on top. Add the sesame oil then spoon some of the broth over both the tofu and dumplings. Cover with a lid and simmer for 3 more minutes.
Top the soup with the remaining scallions and extra gochugaru if desired and serve with some rice.