Mild Sundubu Egg Soup with Tomato and Cabbage (2 servings)

Boil 480 mL water with dried anchovies and kelp for 7–8 minutes over medium heat, then remove the solids.

Chop tomato and cabbage and lightly beat the eggs in a separate bowl.

Boil tomato and cabbage in broth, add large pieces of sundubu, garlic and salted shrimp, and simmer for three to four minutes.

Pour in beaten eggs slowly without stirring immediately; simmer until the eggs are fully set, not runny.

Add scallion, sesame oil and optional seeds, then turn off the heat. Taste before adding more salty shrimp.