Prepare broth using a stock pack or plain water. Both options work well.

Finely chop the green chili and spring onion.

Heat 2 tbsp sesame oil in a pan.

Tear or crush the dried seaweed into smaller pieces and add to the pan.

Add one ladle of broth to moisten the seaweed and stir-fry in sesame oil.

Add 1 tbsp minced garlic and stir-fry together with the seaweed.

Add sufficient broth to the pan and bring to a boil.

Season the soup with 2 tbsp soy sauce and 1/2 tsp salt.

Add the chopped green chili and spring onion to the soup and simmer briefly.