Turn off the heat and remove some of the broth (about 1 cup) and whisk in the miso, gochujang and tamari. Mix this back into the soup.
Add silken tofu, kimchee and green onions to the soup while it is still hot and serve immediately.
To serve later, keep refrigerated and then gently reheat, taking care not to boil the soup or you will kill some of the beneficial organisms in the miso and kimchee. Make the soup spicier by adding more gochujang 1 teaspoon at a time to taste.
Recipe by Plant Craft at https://www.rachelcarr.com/miso-kimchi-soup/