Sauté the Aromatics: Heat the sesame oil in a large stockpot or Dutch oven over a medium heat. Add the minced garlic, grated ginger, and the sliced white parts of the spring onions. Cook for 1-2 minutes, stirring constantly, until they become fragrant but don't take on any colour.

Cook the Mushrooms: Add the sliced shiitake mushrooms to the pot. Continue to cook for another 4-5 minutes until the mushrooms have softened and released some of their moisture, which will add a lovely earthy depth to the soup.

Bloom the Pastes: Add the gochujang and doenjang (or miso) to the pot. Stir everything together and cook for one minute. This step is crucial as it toasts the pastes slightly, deepening their flavour. I find this makes a huge difference to the final broth.

Create the Broth: Pour in the vegetable or chicken stock, stirring well to ensure the pastes dissolve completely. Add the soy sauce and the optional sugar. Bring the mixture to a lively simmer.

Simmer Gently: Once simmering, reduce the heat to low, cover the pot, and let the broth bubble away gently for 10 minutes. This allows all those wonderful flavours to meld together.

Add the Tofu: Carefully unpackage the silken tofu and drain any excess water. Using a large spoon, gently scoop large pieces of the tofu and add them directly into the simmering broth. Try not to break it up too much.

Final Touches: Let the tofu heat through for 2-3 minutes. If you're using an egg, make a small well in the centre of the soup and crack the egg directly into it. Let it poach in the hot broth for 2-3 minutes, or until the white is set but the yolk is still runny.

Serve Immediately: Carefully ladle the hot soup into bowls, making sure to get generous chunks of tofu in each serving. Garnish with the reserved green parts of the spring onions and a sprinkle of toasted sesame seeds.