Slice shiitake mushrooms, cut king oyster mushroom into pieces, and tear enoki mushrooms into strips. Blanch them briefly in boiling water, then rinse under cold water and squeeze out excess moisture.

Mix perilla powder and glutinous rice powder with 1 cup of water until smooth.

Slice onion and green onion. Prepare minced garlic.

In a pot, combine blanched mushrooms, sliced onion, minced garlic, soy sauce, and anchovy kelp broth. Bring to a boil over high heat.