Soak 10g dried seaweed in lukewarm water for 5 minutes. Rinse twice and chop into 2cm pieces.

Season the soaked seaweed with 1/2 tbsp fish sauce, 1 tsp minced garlic, and 1/2 tbsp sesame oil. Mix well and marinate for 10 minutes.

Cut tofu into bite-sized pieces, radish into thin slices, and zucchini into rings, then quarter the rings.

Sauté the marinated seaweed in a pot over low heat for 2 minutes.

Add 9 cups of water and the radish to the pot. Bring to a boil, then reduce to medium heat and simmer for 10 minutes with the lid on.

Dissolve 2 tbsp miso paste using a strainer directly into the soup.

Add 1/2 tbsp minced garlic and 1/2 tbsp coarse chili powder to the soup.

Add tofu and zucchini to the soup and cook until the zucchini is tender.

Season with 1 tbsp liquid chicken stock or adjust with soy sauce or salt to taste.