Prepare all ingredients. Slice the soft tofu into bite-sized pieces and thinly slice the onion.

Beat 2 eggs with a pinch of salt until well mixed.

Mince 1 tsp shrimp paste finely.

In a pot, boil 500ml water with kombu and dried anchovies over high heat. Once boiling, reduce to medium-low heat and simmer for 10 minutes.

After 10 minutes, remove kombu and add sliced onion. Boil on high heat for 3 minutes.

Add the soft tofu to the pot.

Once boiling, add minced shrimp paste.

Add chopped green onion and remove anchovies from the pot.

Reduce to low heat and pour the beaten eggs in a circular motion.

Turn off the heat, cover the pot, and let it sit for 2-3 minutes.