Potato and Oyster Mushroom Soup

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the soup anchovies and dried kelp in 1 and a half cups of water to make an anchovy-kelp broth.
2. Julienne the kelp used for the broth.
3. Blanch the oyster mushrooms in boiling water, then tear them apart.
4. Cut the potato and tofu into strips about 3 to 4 cm long, and slice the red chili pepper and green onion on the diagonal.
5. Boil the potato in 1 cup of the anchovy-kelp broth, add the oyster mushrooms and bring to a quick boil, then add the tofu, green onion, minced garlic, and red chili pepper and season with salt.
6. Top with the julienned kelp as a garnish.