Prepare the soft tofu by draining excess water. Leave it on a plate to firm up for easier cooking.

Make the anchovy and kelp stock by boiling 3-4 cups of water with 2 pieces of kelp and a handful of anchovies. Remove kelp after 5 minutes of boiling.

Slice the onion and zucchini into thin pieces. Prepare seafood like shrimp or clams if available.

Add the sliced vegetables and seafood into the prepared stock.

Season the stew with 2 tbsp soy sauce and 1 tbsp minced garlic. Let it boil vigorously.