Guksu Jeongol (Noodle Hot Pot)

1. Prepare the broth: In a large pot, combine 2000g water, 20g dried kelp, and 30g dried anchovies. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove and discard the dried kelp and dried anchovies from the broth. Keep the broth warm.

2. Prepare the vegetables: Slice 300g napa cabbage into 5cm pieces. Slice 100g shiitake mushrooms and 150g oyster mushrooms. Separate 150g enoki mushrooms. Slice 150g zucchini into half-moon shapes. Julienne 100g carrot. Slice 100g green onions diagonally. Mince 50g garlic. Slice 150g onion thinly. Cut 100g crown daisy into 5cm lengths.

3. Prepare the tofu: Slice 300g firm tofu into 1cm thick rectangles.