Warm Acorn Jelly Soup

Cut the acorn jelly into bite-sized pieces.

Make a broth by boiling broth ingredients (anchovies, kelp, etc.).

Pour the broth into a pot and bring to a boil.

Cut zucchini, green onion, carrot, and onion into bite-sized pieces.

Add the vegetables, soy sauce, and salt to the boiling broth and cook.

When the vegetables are cooked, add the sliced acorn jelly.

Boil once more, then add ground pepper and minced garlic.

Turn off the heat and serve in a bowl, topping with sesame oil and garnishes (seaweed, sesame seeds, etc.).