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Begin by chopping the onion, scallion, and zucchini into small pieces.
In a pan, heat two tablespoons of oil over high heat.
Once the oil is hot, add one tablespoon of scallion, two tablespoons of onion, one tablespoon of pepper powder, and half a tablespoon of pepper flakes. Stir the mixture well.
Incorporate half a tablespoon of garlic into the pan.
Next, pour in one cup of water or dashi stock, along with half a tablespoon of soy sauce, one tablespoon of fish sauce, and a little bit of hondashi. Season with black pepper and salt to taste.
Add the shrimp, squid, and baby clam to the pan, along with one or two tablespoons of clam juice.
Then, add the chopped vegetables: onion, zucchini, and some mushrooms.
Carefully break the soft tofu into two to three pieces and add it to the pan, being gentle to avoid breaking it up too much.
Finally, crack an egg into the mixture and top it off with some scallion.