Boil the broth by adding kombu, anchovies, and water. Once boiling, remove the kombu and simmer for 7-10 minutes.

Rinse the frozen shrimp under running water 2-3 times and drain well.

Slice the onion, chop the green onion, and cut the zucchini into half-moon slices. Optionally, slice the chili peppers.

Add onion and zucchini to the prepared broth.

Mix soybean paste, minced garlic, and chili powder into the broth until dissolved.

Add shrimp, green onion, and chili peppers to the soup and cook for 5 more minutes.

Adjust the seasoning with fish sauce or soy sauce based on preference.

Skim off any foam that forms on the surface.