Step 1Heat a medium saucepan over low heat. Add the oil, Korean chile powder, chopped garlic and salt. Stir for a few minutes until fragrant and then set aside.
Step 2Pour the beef stock and oyster mushrooms into another medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until the mushrooms are soft and the flavors blend, about 5 minutes.
Step 3Add the chile powder-garlic mixture to the stock and mushroom mixture, then add the tofu and stir well. Bring the soup back to a boil, then simmer for about 5 minutes, taking care to stir well to avoid burning at the bottom.
Step 4Stir in the enoki mushrooms and green onions, and serve immediately.