Shepherd's Purse Soybean Paste Stew

Wash the shepherd's purse thoroughly under running water to remove any dirt, then scrape off the dark parts near the roots with a knife and cut into 3-4cm lengths.

Cut tofu, zucchini, and shiitake mushrooms into bite-sized cubes, enough for one serving each.

Pour the anchovy-kelp broth into a pot and bring to a boil over high heat. Place 1.5 tablespoons of soybean paste in a fine mesh strainer and dissolve it evenly into the broth.

Lower to medium heat and add the harder vegetables—zucchini and shiitake mushrooms—first. Simmer for about 3 minutes to bring out the sweetness of the vegetables.

Once the vegetables are cooked, add tofu, minced garlic, and chili powder. Let it boil for an additional moment so the flavors meld.

Lastly, add the prepared shepherd's purse and green onion, and simmer briefly for about 1 minute, just until slightly wilted but still aromatic.