Rehydrate the seaweed

• Soak the dried seaweed in cold water until soft and rehydrated.
• Drain well and roughly chop.

Brown the beef

• Heat the sesame oil in a pot.
• Sauté the cubed beef brisket until nicely browned.

Add the seaweed

• Add the chopped seaweed to the pot with the beef and stir to combine.

Simmer the soup

• Pour in the beef stock or bone broth.
• Add the dasida powder, fish sauce, soy sauce, salt and pepper.
• Bring to a gentle simmer.

Cook until tender

• Simmer gently until the beef is tender, skimming if needed.

Finish with garlic

• Turn off the heat, stir in the minced garlic and let the residual heat cook it through.
• Taste and adjust the seasoning.

Serve

• Ladle the soup into bowls and serve hot.