Soak dried seaweed in cold water for about 10 minutes.

Small-packaged seaweed is often packaged 20 to 30 grams each, but if you buy it in large amounts, you can soak 2/3 cups to 1 cup of seaweed in a rice cup.

Squeeze the water out of the soaked seaweed and put it in a pot. If it is too long, cut it with scissors.

Add 1 tablespoon olive oil and 2 tablespoon soy sauce and stir-fry over medium heat.

There are many opinions that minced garlic has a good combination of seaweed and garlic, but my opinion is,,
If my mom put garlic in seaweed soup, I'll put it in!If my mom didn't put garlic in seaweed soup, I won't!
We don't put garlic in seaweed soup, so we skip it.
If you want to add minced garlic, add 0.5 tablespoons when you stir-fry seaweed. If you have a mother or child, you'd better skip garlic.

The most important part of cooking tuna seaweed soup is to stir-fry enough seaweed!
If you pass this process roughly, it smells like seaweed and the soup tastes bad.
While looking at the condition of the seaweed, stir-fry it over low heat.

When it sticks to the bottom of the pot because there is no moisture while stir-frying, stir-fry it enough by adding 1 to 2 spoons of water continuously.

If you stir-fry it slowly, you can feel that the seaweed has become much softer. Add 1.5L of water.

Boil over high heat for about 10 minutes.
If you added minced garlic, it is better to boil it for a longer time until the garlic scent disappears.

Add tuna before finishing, and the soup is clean and has less fishy smell. Since tuna does not make a deep broth, you can mix it to match.

Since the tuna can also has basic seasoning, add all tuna and season the soup. Season with salt if it is bland. Sesame oil is salty, so season it before adding sesame oil. Sprinkle a little bit of sesame oil while turning off the heat.