Prepare all ingredients. Slice radish and shiitake mushrooms into 0.5cm thickness, and cut zucchini and tofu into 1cm thickness.

In a pot, add water along with kombu and dried anchovies. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes.

Add radish to the broth and cook over medium heat until it is halfway cooked.

Add zucchini to the pot.

Season with 0.7 tbsp soy sauce.

Add 0.5 tbsp fermented shrimp paste and continue cooking until zucchini is slightly tender.

Add tofu to the pot.

Add shiitake mushrooms.

Add sliced green onion, green chili, and 0.5 tbsp minced garlic. Simmer briefly.