Trim the base of 1/2 pack enoki mushrooms and cut them in half. Slice 1 stalk green onion, separating the white and green parts. Cut 2 potatoes into 1cm thick quarters.

Add the potatoes and the white part of the green onion to a pot. Pour in 5 cups of kelp and anchovy stock.

Season with 2 tbsp soy sauce and bring the soup to a boil.

Once the soup is boiling evenly, add the prepared enoki mushrooms.

Stir in 6 tbsp perilla powder evenly.