Prepare anchovy stock by boiling with a stock pack.

Cut the soft tofu into pieces carefully to maintain its shape.

Slice zucchini into half-moon shapes.

Chop green onion and chili peppers.

Slice pollack roe into thick pieces and rinse lightly if needed.

Combine all prepared ingredients and anchovy stock in a pot and bring to a boil on high heat.

Reduce heat to medium and skim off any foam for a cleaner broth.

Taste and adjust seasoning with salt if necessary.

Simmer briefly until the pollack roe is cooked through.