Put 1 liter of water over high heat and add the thick part first when the water is cut off and add all of it when the color turns green. The color changes as soon as you put all the seaweed in the water and stir it back with tongs. When the color changes, it's all cooked, so immediately turn off the gas stove, pour it into the tray, rinse it until the heat is gone, and place it on the tray to remove the water and tilt it! After squeezing out the water, cut it into bite-size pieces!

I prepared bay leaf ginger powder to boil it without any smell. Put 1 liter of water in a pot, and when the water stops, add chicken breast, bay leaves, and ginger powder, then heat it over high heat and boil it for 10 minutes. You can boil chicken breast gently in about 10 minutes. Put the chicken breast in a strainer, cool it down, and tear the chicken breast.

Put perilla oil in a pot and stir-fry the blanched seaweed. When the seaweed is fried, it's time to add water. Pour the water so that the seaweed is soaked enough, and it's okay to raise the heat to medium heat. When the water starts to dry, add the chicken breast, which has been boiled and shredded.

I didn't add garlic! You can add garlic. Add soy sauce, tuna liquid, and adjust the seasoning. If the seasoning is adjusted, boil it a bit more and the seaweed soup is complete!