Directions

1. 1

   Place kombu and 4 cups water in a large pot and let sit at room temperature until the kombu becomes pliable, about 25–30 minutes. Set the pot over medium heat and bring to a gentle simmer. Once small bubbles appear around the edges, immediately remove from heat. Carefully remove and discard the kombu. Add bonito flakes, stir once to submerge, then return the pot to the heat and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and allow the bonito flakes to steep for 15 minutes to fully infuse the broth with flavor.

2. 2

   While the dashi steeps, fill a medium pot with water and bring to a rolling boil. Gently lower the room-temperature eggs into the boiling water and cook for exactly 6 minutes. Using a slotted spoon, transfer the eggs to a bowl filled with ice water. Allow them to cool completely, about 2 minutes. Once cool, gently peel each egg under cool running water and set aside.

3. 3

   Pour the dashi through a fine-mesh strainer into a clean medium bowl, discarding the bonito flake solids. Return the strained dashi to the pot and add the chopped kimchi and tofu pieces. Bring the liquid to a very gentle simmer over medium heat. Remove from heat. Place the strainer over the pot with the liquid just below it. Add the miso paste and gochujang to the strainer and use a spoon to stir and break down both pastes, pressing them through the strainer into the hot broth until completely dissolved.

4. 4

   Ladle the soup into four bowls, dividing the tofu and kimchi evenly among them. Halve each soft-boiled egg and place 2 halves into each bowl. Finish each serving with a sprinkle of sesame seeds and a light drizzle of toasted sesame oil.