A vegetarian-friendly version with extra gochugaru for a spicy kick.
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In a small pot or traditional earthenware ddukbaegi, combine the sesame oil, gochugaru, and minced garlic over low heat.
Stir the mixture constantly for 1-2 minutes until the oil turns red and fragrant, being careful not to burn the chili flakes.
Pour in the vegetable broth and add the sliced onions and shiitake mushrooms.
Bring the broth to a boil over medium-high heat and let it simmer for about 5 minutes.
Add the sliced zucchini and soy sauce to the pot, continuing to cook for another 3 minutes until the zucchini is tender.
Carefully scoop large chunks of the soft tofu into the boiling soup, keeping the pieces relatively large so they don't disintegrate.
Let the stew simmer for a final 2 minutes, then taste and add salt if needed.
Garnish with chopped green onions and serve immediately while bubbling hot with a bowl of steamed rice.
