1-In a pot, dissolve the soup coins: In a pot, dissolve the soup coins (or tablets) in water, then add the chopped cabbage kimchi and kimchi brine. Cover the pot and bring it to a boil over medium heat, letting it cook for 5 minutes. *If you’re making homemade stock, simmer 6-7 large dried anchovies and a piece of dried sea kelp in water for about 5 minutes, then strain out the anchovies and kelp.
2-Add the soybean sprouts into the kimchi: Add the soybean sprouts into the kimchi soup and cover the pot once more. Allow it to gently simmer for an additional 5 minutes.
3-Stir in the tofu and garlic, then: Stir in the tofu and garlic, then flavor the soup with Korean fish sauce and a pinch of salt. Top it off with chopped green onions before serving. Enjoy it hot with a bowl of rice on the side.