Soft Tofu and Vegetable Soup recipes

Name: Soft Tofu and Vegetable Soup recipes
Ingredients: 3 Cups water; 4 dried shiitake mushrooms; 1 piece kombu (dried kelp seaweed), roughly 5-by-2 inches; 1 spring onion or scallion, roughly chopped; ½ onion, roughly chopped; 1 Tablespoon vegetable oil; ½ onion, chopped; 2 Tablespoons Korean chili flakes (gochugaru), or to taste; 1 Teaspoon grated ginger; 2 cloves garlic, grated; 1 small zucchini, cut into quarter moons, about ½-inch-thick; 2 Cups baby spinach leaves; 2 Cups mixed mushrooms (button, enoki, oyster, shitake), stems trimmed, sliced lengthwise into ½-inch-thick pieces; 1 Cup 1-inch-thick sliced Napa or Korean cabbage leaves; ½ to 1 Teaspoon kosher salt or sea salt; 18 Ounces soft silken tofu, broken up into large chunks; 2 large eggs; 1 Tablespoon roasted sesame oil; 4 to 5 chives, cut into thirds crosswise; 1 spring onion or scallions, sliced thinly on a bias; 1 red chile, sliced thinly on a bias