Preparation: Cut the plain tofu into bite-sized cubes (approx. 2 cm). Clean the shiitake mushrooms and cut them into strips. Finely chop the garlic and ginger. Wash the spring onions and slice into rings, separating the white parts from the green.

Sauté the aromatic base: Heat the sesame oil in a heavy pot. Sauté the roughly chopped kimchi together with the white parts of the spring onions, garlic, and ginger over medium heat for about 4–5 minutes, until the kimchi softens and becomes fragrant.

Season & add broth: Add the gochujang chili paste, soy sauce, and cane sugar, and roast briefly while stirring. Then pour in the vegetable broth (and, if desired, a little kimchi juice from the jar) and bring everything to a boil.