Slice the potato and zucchini into half-moon shapes, chop the onion and tofu into bite-sized pieces, and slice the green onion and green chilies diagonally.

Combine the broth ingredients in a pot and simmer over medium heat for 10 minutes. Slice the mushrooms and remove the anchovies.

Dissolve the doenjang into the broth and add minced garlic. Adjust the amount of doenjang based on its saltiness.

Add the potato and bring the soup to a boil.

Add the onion and zucchini to the pot and continue boiling.

Add the tofu, shrimp, green chilies, green onion, and a pinch of red pepper powder. Let it boil until fully cooked.