Spicy Vegetarian Korean Tofu Stew

I love going to this Korean restaurant in Newark because I love their their Spicy Korean Tofu Stew. It's so yummy, but the problem is that it is not vegetarian because they use beef broth. There are probably places where they use vegetable broth but most of the time, it is beef or pork or chicken broth. (If anyone knows of any Korean tofu place that uses vegetable broth, please let me know.) So, what's the solution? It's to make my own Spicy Vegetarian Tofu Stew. And so I found this recipe online and I converted it so it's vegetarian. OK, so just a little warning. I'm not Korean, so I cannot say if the result is authentic or not, probably not but, it's pretty good!

Spicy Vegetarian Korean Tofu Stew
3-4 servings
2 tsp vegetable oil
2 tsp minced garlic
1 tbsp Korean Red Pepper Powder (You can find this in an Asian grocery store under the spice section)
4 cups vegetable broth (or 2 cans of Swanson's vegetarian vegetable broth)
1 cup cabbage (cut into bite size pieces)
1 tbsp soy sauce
4 cups soft tofu
3-4 scallion (chopped)
1 tbsp sesame oil
5-6 fresh shiitake mushroom
1 cup frozen peas and carrots
1 package of enoki mushroom
(optional) 1/2 tbsp of cornstarch
salt to your taste

1) Heat oil over medium heat. Add garlic and red pepper powder until garlic starts to turn brown.
2) Add the vegetable stock, cabbage, frozen peas & carrots, shiitake mushrooms & soy sauce. Turn up the heat and bring to a boil.
3) Lower the heat and let it simmer for 10 min. Add the enoki mushrooms and tofu. Bring it to a boil and it simmer for 5 more min.
4) At this point, u can adjust the seasoning with salt and red pepper. (Be careful, the red pepper is really spicy, add this a little at a time.)
5) Dissolve the cornstarch in some water and add to stew. This optional, only add if u like your soup to be thicker.
6) Add the sesame oil and green scallion.