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Gather the ingredients.
Rehydrate the seaweed by placing in a large bowl and covering with water for 30 minutes.
Drain the seaweed, squeeze out excess water.
Cut into 2-inch pieces.
In a soup pot over medium heat, sauté the seaweed in sesame oil for 2 minutes.
Add garlic and soy sauce and sauté for another 2 minutes.
Pour the stock into the pot and turn heat to high.
When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.