Eunah's Korean-Style Seaweed Soup

Ingredients

• 0.5 cup extra ground beef lean
• 1 teaspoon garlic minced
• 1 teaspoon salt to taste
• 2 teaspoons sesame oil 
• 1.5 tablespoons soya sauce 
• 1 ounce wakame seaweed dried (brown)
• 7 cups water 

Equipment

• sauce pan

Directions

1. Soak the seaweed in room temperature water until soft, about 15 minutes; drain. Rinse the sheets and cut into 2 inch long pieces; set aside.
2. Heat the sesame oil in a saucepan over medium-high heat. Stir in the beef, salt, and 1/3 of the soy sauce. Cook and stir until the beef is crumbly and no longer pink, about 4 minutes.
3. Add the seaweed and the remaining soy sauce; cook and stir 1 minute. Stir in the garlic and pour in the water. Bring to a boil; reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.