Soak glass noodles in water and refrigerate until needed.

Soak beef brisket in cold water for 30 minutes to remove blood.

Add broth ingredients and beef to a pot and bring to a boil.

Skim off foam, cover, and simmer on medium heat for 40 minutes.

Remove beef and broth ingredients, then shred or slice the beef.

Return shredded beef to the broth and bring to a gentle boil.

Add minced garlic and soy sauce to the broth.

Whisk eggs with a pinch of salt and pour into the boiling broth.

Once eggs float, gently break them apart with a ladle.

Add soaked glass noodles to the soup and cook briefly.