Prepare all ingredients by cleaning and slicing them as described.

Boil 1 liter of water with dried anchovies and kombu to make the broth. Remove kombu after boiling and simmer for 5–6 minutes before removing anchovies.

Add fish sauce to the broth for seasoning.

Slice shiitake mushrooms, king oyster mushrooms, and beech mushrooms as described.

Thinly slice onion and diagonally slice green onion.

Blanch the mushrooms in boiling water with a pinch of salt, then rinse under cold water.

Add blanched mushrooms, green onion, and onion to the broth.

Add minced garlic and adjust seasoning with salt.

When onions turn translucent, add perilla powder and stir well.

Mix starch with a ladle of broth and add it to the soup. Simmer briefly and turn off the heat.