Clean the oysters by gently rubbing them in radish juice, rinse thoroughly, and remove excess water.

Mince the garlic, slice the red chili, green chili, and green onion. Remove seeds from the chilies.

Beat the egg and strain it to remove the chalaza.

Drain the soft tofu using a sieve.

Bring the anchovy broth to a boil and add minced garlic.

Spoon the soft tofu into the boiling broth and cook until it floats.

Add the cleaned oysters and cook until they float. Season with fermented shrimp paste to taste.

Pour the egg into the soup in a thin stream and let it cook until slightly set.