In a pot, bring 3 cups of water to a boil.

Add Kombu, and dried Shiitake Mushrooms. Lower the heat to a simmer and simmer for 20 minutes.

After 20 minutes, strain the dashi and set the liquid aside. The mushrooms can be sliced and added to the stew.

In a small pot or Ttuk-bae-gi (traditional korean earthenware pot) add cooking oil, onions, garlic, and whites of a green onion. Cook until softened.

Add mushrooms, Korean Radish, and a mixture of the sesame oil and Gochugaru. Stir until mushrooms and radish are coated with the Gochugaru and softened.

Add the dashi to the pot, along with 1 cup of water and salt, sugar and Gochujang (optional). Cover the pot, and bring to a boil.

Once boiling, add in the soft tofu, vegan Kimchi and Enoki Mushrooms and boil or 5 minutes.

Serve with sides and steam rice.

Enjoy!