Squeeze the excess water out of the firm tofu and crumble into “ground meat” sized pieces. Set aside.
In a large pot over medium heat, add the sesame oil and heat for about 30 seconds. Add the kimchi, firm tofu pieces, red pepper flakes, and garlic. Cook for 3-4 minutes, stirring occasionally, or until tofu begins to brown.
Add vegetable broth and kimchi juice. Bring to a boil, skimming off the foamy bubbles.
Add the enoki mushrooms, separated into smaller shreds or bunches. Cook for 2 minutes.
Add in the soft tofu in big chunks or big spoonfuls. Add the salt and cook for another 4-5 minutes.
Remove from heat and stir in the green onions.
Serve hot over rice or with yam noodles.