In a medium pot, combine water, dried kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat and cook for 10 minutes.

Remove the kombu and continue simmering for an additional 5 minutes.

Strain the broth, reserving the rehydrated mushrooms if desired (slice and use in the soup). Set broth aside.

In the same pot, heat vegetable oil over medium heat. Add garlic and onion, sauté for 2 minutes until fragrant and translucent.

Stir in gochugaru and gochujang, cooking for 1 minute to bloom the spices and release their flavors.

Add soy sauce and sesame oil, stirring to combine.

Pour the prepared broth into the pot, stirring to incorporate the flavors. Bring to a gentle simmer.

Add sliced shiitake mushrooms and simmer for 5-7 minutes until tender.

Gently add silken tofu in large chunks, stirring lightly to keep its texture intact.

Add enoki mushrooms during the last 2 minutes of cooking.

Taste and adjust seasoning with salt and a pinch of sugar if needed.

Ladle into bowls and garnish with chopped green onions and toasted sesame seeds. Serve hot with steamed rice and kimchi.