Clean the vegetables. Cut the radish into thin bite sizes. Roughly slice the scallions and chili pepper. Cut the tofu into 1/2-inch thick bite size pieces.
Add 4 cups of water to a medium size pot along with the radish and dasima. Bring it to a boil over high heat. Cook until the radish turns soft, about 5 minutes. Remove the dried kelp. Season.
Drop in the fish, clams and tofu. Add the garlic. When it comes to a boil again, reduce the heat to medium high. Cook until the clams are open and the fish is almost cooked through. Adjust.
Add the enoki mushrooms, if using, scallions, and chili pepper. Continue to boil for a minute, and add the watercress or crown daisy leaves. Turn the heat off. Serve piping hot.