Spicy Korean Seafood Soup

1/2 pound shrimp

1 tablespoon sake

1 teaspoon sesame oil

1-2 tablespoons Korean chili powder

1 tablespoon Korean chili paste (gochujang)

2 crushed garlic cloves

1 cup peeled and cubed daikon in 1-inch cubes

10 grams (about 1/3 cup) dried anchovies

4 cups water

2 teaspoons soy sauce

1/4 block firm tofu, cubed

1/2 cup enoki or other kind of mushroom

2 cups chopped greens, such as watercress

Thinly sliced green onion to garnish