Prepare all ingredients, including the egg.

Slice tofu and spam into pieces.

Slice onion into thick strips, and chop green onion and chili finely.

Layer onion slices at the bottom of a pot.

Arrange tofu and spam in a circular pattern on top of the onion.

Mix the seasoning ingredients to create the sauce.

Pour 180ml anchovy stock into the pot.

Add the prepared sauce into the pot.

Bring the pot to a boil and ladle the broth over the ingredients occasionally.

Once the broth reduces slightly and tofu is cooked, crack an egg in the center.

Add green onion and chili, cover the pot, and simmer on low heat until the egg is cooked.

Turn off the heat once the egg is cooked and the broth has reduced to your liking.