Prepare the ingredients: trim the stems of shiitake mushrooms, slice the caps thickly, and chop the green onion.

If you don't have pre-made stock, prepare anchovy stock by boiling 1 liter of water with 2 dried anchovies, a 3cm thick slice of radish, and 2 pieces of dried kelp.

Optional: For garnish, thinly slice mushrooms and blanch them in boiling stock. Season lightly with salt.

Bring the stock to a boil and add the sliced shiitake mushrooms.

Once the mushrooms soften, add perilla powder and minced garlic. Stir well and continue cooking.

Add chopped green onion and soy sauce. Adjust seasoning with salt as needed.