Prepare anchovy stock by boiling water with anchovies, dried shrimp, and a piece of kelp. Remove impurities as it boils.

Chop kimchi into small pieces and rinse it lightly if serving to children.

In a pot, sauté minced garlic, rinsed kimchi, and chopped green onion until fragrant.

Add the prepared anchovy stock to the pot and bring to a boil.

Beat 2 eggs and pour them into the boiling soup while stirring continuously.

Dice the tofu into cubes and add it to the soup. Let it simmer.