Cut the radish into small slices.

In a 2L pot, add half the water, the anchovy stock pack, and the sliced radish. Boil for 10 minutes.

While boiling, cut the pollack roe into smaller pieces using scissors.

Slice the green chilies and green onion finely.

Cut the soft tofu into smaller chunks.

After 10 minutes, remove the anchovy stock pack from the pot.

Add the soft tofu, sliced green chilies, and green onion to the pot.

Add the sliced pollack roe to the pot.

Add minced garlic and tuna sauce. Taste the soup and adjust seasoning with shrimp paste or salt if needed.