Prepare anchovy kelp broth by boiling 6 cups of water with anchovies and kelp.

Dice tofu into cubes, slice napa cabbage into 2cm pieces, and chop green onion.

In a pot, mix 6 cups of anchovy kelp broth with 2 tbsp of doenjang and bring to a boil.

Add diced tofu, sliced napa cabbage, and chopped green onion into the boiling broth.

Let the soup simmer until the flavors are well blended.