Prep the vegetables

• Chop the red onion.
• Chop the spring onions, keeping the white parts separate from the green tops.
• Slice the carrot.

Brown the aromatics

• Warm the sesame oil in a small pot.
• Add the red onion and minced garlic and let them brown slightly.

Cook the kimchi

• Add plenty of kimchi and stir it in.
• Let it cook for a couple of minutes.

Build the broth

• Pour in the water.
• Add the soy sauce, gochujang and gochugaru.
• Add the carrot.

Simmer with tofu

• Once the broth reaches a gentle simmer, add the tofu and the white parts of the spring onion.
• Do not stir; simmer with the lid closed.

Add wakame and enoki

• Add the wakame and enoki mushrooms.
• Let them soften in the broth.

Finish and serve

• Finish with the green parts of the spring onion.
• Serve with steamed rice on the side.