Slice cabbage, boy choy, and mushrooms, rinse, and set aside. Slice block of silken tofu into eighths and set aside.
In a small mixing bowl, add gochugaru/red pepper flakes, minced garlic, minced ginger, soy sauce, fish sauce, plum sauce, white pepper, and 1 cup chicken/vegetable broth. Stir to combine.
In a large, wide pot or wok, layer bean sprouts and water chestnuts on the bottom and then organize vegetables, tofu, and frozen dumplings* in a ring around the edge.
Pour broth/spice mixture over everything in the pot and heat on high. After 1-2 minutes, add remaining 3 cups vegetable broth. Cover and boil for 7-10 minutes.
Serve immediately with additional toppings of kimchi, sriracha, sesame seeds, or green onions.
