Soak the seaweed in cold water until softened.

Rinse the soaked seaweed twice under running water and squeeze out excess water.

Heat 2 tbsp sesame oil in a pot over medium heat.

Add 1 tbsp minced garlic and sauté for 2 minutes.

Pour 1.2L water into the pot and bring to a boil over high heat.

Add 1 tsp salt, 1 tbsp fish sauce, and 1.5 tbsp soy sauce.

Boil the soup on high heat for 20 minutes.

Add 500ml additional water and 2 tbsp perilla powder.

Reduce heat to medium and simmer for 15 minutes.

Crack 2 eggs into the soup and cook until set.