Cut wild chive, zucchini, onion, and tofu into bite-sized pieces. Slice green onion and green chili thinly.

Boil dried anchovies and kelp in 500ml water for 10 minutes to make broth, then strain.

Add soybean paste to the broth and dissolve. Add onion and zucchini, then bring to a boil.

Add tofu, red pepper powder, green chili, minced garlic, and green onion. Boil again briefly.