Daegu Jiri Tang

1. Prepare the broth: In a large pot, combine 1500g water, 10g kelp, and 20g dried anchovies. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the kelp and dried anchovies.

2. Prepare vegetables: Peel and slice 200g Korean radish into thin half-moon shapes. Slice 50g green onion diagonally. Mince 20g garlic and 10g ginger. Slice 200g tofu into bite-sized cubes. Trim the base of 100g enoki mushrooms and separate them.

3. Prepare cod: Rinse 400g cod fillet thoroughly under cold water and pat dry. Cut into large, serving-sized pieces.