Combine 1500g water, 30g anchovies, and 10g kelp in a pot and simmer for 15 minutes to make broth.
Strain the broth, discard solids, and return the broth to the pot.
Add 200g Napa cabbage leaves, 150g onion, 200g firm tofu, 150g King oyster mushroom, 150g shiitake mushrooms, 100g enoki mushrooms, and 150g oyster mushrooms to the broth.
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