Drain the oil from the canned tuna using a sieve.

Prepare the vegetables by chopping leftover fridge vegetables for the stew.

In a pot, add soybean paste, red pepper paste, minced garlic, and oligosaccharide.

Pour in the rice water. If using anchovy broth, reduce the amount of soybean paste to avoid excessive saltiness.

Bring to a boil over medium heat for 10 minutes, then add zucchini, onion, and shiitake mushrooms. Reduce to medium-low heat and simmer for another 10 minutes.