Prepare a pot of water and add dried shiitake mushrooms, dried anchovies, and washed kombu in a strainer.

Add half an onion to the pot and bring the broth to a boil.

Clean the shrimp thoroughly and set aside.

Slice green onions finely and prepare minced garlic.

Cut the soft tofu along the perforated line and add it to the boiling broth.

Beat the eggs in a bowl, season with fish sauce and black pepper, and mix well.

Add the shrimp and green onions to the egg mixture and pour it into the boiling soup.

Season the soup with additional fish sauce and add chili peppers for a spicy kick.