Heat the sesame oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the chile paste, stir to combine, and cook for 1 minute.

Add the optional zucchini or mushrooms and saute for about 5 minutes or until soft.

Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes.

Add the broth, bonito stock, soy sauce, and fish sauce and bring to a boil.

Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits.

Add green onion and eggs to boiling soup and cook, covered, for 1-2 minutes until egg whites are cooked.

Serve immediately with a side of steamed rice