Spicy and fermented flavors combined with soft tofu and napa cabbage.
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Heat the sesame oil in a medium pot over medium heat.
Add the chopped kimchi, garlic, and mushrooms, sautéing for 3 to 4 minutes until fragrant.
Pour in the broth and the kimchi juice, then bring the mixture to a gentle boil.
Reduce the heat to low and stir in the gochujang if you want extra spice.
Place the miso paste in a small bowl, add a ladle of the warm broth, and whisk until smooth before pouring back into the pot.
Gently slide the cubed silken tofu into the soup to avoid breaking the pieces.
Simmer for another 2 minutes just to heat the tofu through, but do not let the soup boil once the miso is added.
Garnish with sliced green onions and serve immediately while hot.
