Step 1

Start boiling the dried kelp and dried anchovy stock (Korean style dashi) on high heat in a sauce pan. – It takes about 5 to 6 mins to rolling boil based on refrigerated stock. If you’re using freshly boiled stock, it takes 3 to 4 mins to rolling boil.

Step 2

Soon after adding the stock into a sauce pan, sieve through the soup seasoning sauce so that it blends well with the stock. Once you sieve through, you will notice some large particles from the soybean paste in the sieve. I personally like having my soup clear, so I discard this. But if you like, you can add this back into the soup.

Step 3

Once the broth starts to rolling boil, reduce the heat to medium and add the zucchini and the onion. Boil them for 2 to 3 mins.

Step 4

Add the tofu and boil for a further 1 to 2 mins.

Step 5

Add the shiitake mushroom and enoki mushrooms and boil for last the 1 to 2 mins.

Step 6

Turn the heat off and serve.