Slice the green onion thinly at an angle.

Drain the mackerel can and roughly flake the fish.

Mix the ☆ seasonings (gochujang and miso) in a bowl.

Heat sesame oil in a pot over medium heat and sauté the green onion until softened. Add the mackerel and stir briefly.

Add chicken stock powder and water, bringing it to a boil. Crumble the tofu into the pot using a spoon.