Authentic Seafood Soup

Unpack the fresh cod, wash it thoroughly with water, use scissors to remove fins and bones, and manually remove the black membrane inside.

Clean the prepared cod first with salt, then coat it with flour and wash it a second time to remove any fishy odor and impurities.

Wash the napa cabbage under running water, then cut it in half and slice it into pieces about 2.5–3cm in size.

After purging the clams of sand, use scissors to trim the tails from the shell side and wash the shells clean.

Remove the bottom of the shiitake mushroom caps in a circle with scissors and cut them into quarters.

Slice the radish into 0.3cm thick rectangular pieces so the flavor extracts well.

Cut the tofu into bite-sized, thick square pieces.

Cut the green onions into three large sections, and remove the stems from the Cheongyang chili peppers and chop them into small pieces.

Place the green onions on both sides of the pot and arrange the prepared cod nicely on the bottom of the pot.

Tuck the washed clams around the cod and place the shiitake mushrooms at the edges of the pot.

Pour 1.2L of kelp broth into the pot.

Add 1 cup of kelp into the pot.

Place the pot on the stove or induction cooktop, cover with a lid, and start boiling over high heat.

When it starts to boil, add 3g of ginger.

Add 2 tbsp of red chili powder.

Add an appropriate amount of Cheongyang chili peppers.

Top with water dropwort and turn off the heat.