Prepare the broth by boiling 600 ml of water with anchovy and kelp for 10 minutes.

Chop the green onion, slice the onion, and prepare the mushrooms and zucchini.

Mix 7 tbsp of perilla seed powder and 1 tbsp of glutinous rice powder with 3-4 tbsp of anchovy broth until smooth.

In a pot, bring 500 ml of anchovy broth to a boil and add zucchini, onion, and oyster mushrooms.

Add 1 tbsp of fish sauce to season the broth.

Add the soft tofu and break it into smaller pieces with a spoon.

Pour in the prepared perilla seed mixture and stir well.

Let the stew simmer gently. Add salt if needed.

Add enoki mushrooms and green onion, then let it simmer for a final minute.