Add 300ml of bottled water, 1/5 radishes, and 0.5 cups of clams and start boiling.

When the water boils up, add 3 pieces of kelp and boil it for 5 minutes to make the broth. Please take out the kelp in 5 minutes and throw it away. I don't use salted shrimp, so I tend to put in a lot of kelp. (Please refer to it) It's my preference not to use salted shrimp..

Drain 1 can of whelk and cut it into bite-sized pieces. Prepare 1/3 tofu, 0.5 enoki mushrooms, 1 green onion, and 1 shiitake mushroom. Leave 2 spoons of soup in the can of whelk separately before discarding ~

When the broth is ready, put 0.5 to 1 can of whelk, add 1 spoon of soybean paste, 2 spoons of anchovy extract, 2 spoons of sugar, 1 spoon of minced garlic, and 2 spoons of soup in the can of whelk and boil.

When it starts to boil again, add the prepared enoki mushrooms and tofu and add about 100ml of water. It depends on the container you boil, but if I boil it with all the water at once, it overflows too much, so I boiled it once and added water, and I think dividing the water is good for controlling the seasoning.

Lastly, add green onions and shiitake mushrooms and boil them one more time. The ingredients at the end are bound to have a strong scent, but I like the scent of shiitake, so I put it in at the end.