Cut the tofu into bite-sized pieces. Trim the enoki mushrooms and separate them. Slice the green onion diagonally into 1cm pieces. Trim the chives and cut into 3–4cm lengths.

Place the oysters in a bowl with water and wash them 2–3 times, replacing the water each time. Pat dry.

In a clay pot, add water, sake, and mirin. Bring to a boil over medium heat. Dissolve the miso and add the kimchi.

Add tofu, enoki mushrooms, and green onion. Cover and simmer on low heat for 3 minutes.

Add the oysters, cover, and cook over medium heat for 4 minutes until fully cooked.