Prepare the potatoes, zucchini, and tofu by cutting the green onions diagonally, and cut the enoki mushrooms into three pieces of length. I also make the sauce for the potato soup. Mix the tuna flavored katsuobushi sauce with minced garlic and red pepper powder well to prepare the seasoning to blend together. If you don't have katsuobushi sauce, you can use regular soup soy sauce, but I think putting katsuobushi sauce tastes like smoked tuna and tastes better.

I thought it would be better to put anchovy powder and sea squirt powder together rather than using plain water, so I added a spoon of fresh anchovy powder and sea squirt powder.

Boil the hardest vegetables, potatoes, and when the water boils, add anchovy powder and sea squirt powder, add pumpkin, and when it boils, add tofu and sauce and boil. Lastly, add green onions and enoki mushrooms and boil them for a while. You can taste it and adjust the seasoning with salt.