In a medium pot, bring 3 cups of water to a boil. Add dried anchovies and kelp (if using) and simmer for 10 minutes to create the broth base. Remove and discard the anchovies and kelp.

While the broth simmers, prepare your ingredients: drain the tofu, slice mushrooms, mince garlic, and chop the onion. Devein and clean the shrimp if necessary.

Add the minced garlic, chopped onion, and gochugaru (Korean red pepper flakes) to the broth. Stir well and bring back to a simmer.

Add soy sauce, fish sauce, and sesame oil to the broth. Taste and adjust seasoning as needed.

Gently add the soft tofu to the pot by scooping it out with a spoon in large chunks. Do not stir vigorously as the tofu is delicate and should maintain its shape.

Add the sliced mushrooms and shrimp to the pot. Let simmer for 5-7 minutes until the shrimp turn pink and are cooked through.

Add the chopped zucchini and continue to simmer for another 3 minutes.

Crack an egg directly into the center of the stew if desired. Let it cook for 1-2 minutes without stirring, allowing it to poach in the hot broth.

Remove from heat and garnish with sliced green onions.

Serve immediately in the cooking pot or transfer to individual bowls. Accompany with steamed white rice and kimchi.