Soak dried kelp in cold water for 30 minutes to create kelp broth.

Peel and slice the potato into half-moon shapes, thinly slice the onion, and chop the green chili.

Bring the kelp broth to a boil and add the potato slices. Cook until the potatoes are tender.

Add anchovy sauce and soy sauce to the broth.

Add the sliced onion to the soup.

Pour the beaten egg into the soup without stirring. Let it cook until set.

Season with salt and pepper to taste.