Soak the rice cakes in a bowl of water for 30 mins.

Heat 1 table spoon of sesame oil, cook minced beef with grated garlic. Season it with salt and soy sauce. Add water and bring to boil. Simmer for at least 15 minutes until the soup has soaked up the beef taste(soup will reduce the amount).

Prepare egg toppings while boiling the soup. Crack 3 eggs and separate the egg whites to egg yolks. Put them into separate bowls and beat them well with chopsticks. Heat some oil in a pan and make 2 thinly fried eggs with egg whites and egg yolks.

Cut the thinly fried eggs in stripe. Cut the seaweed into stripes with scissors. Set them aside.

Cut tofu in small pieces and carefully put them into the beef soup. Add another 500ml water and add Dashida brand beef stock powder.

Serve the soup in bowls. Add toppings on top. Ready to enjoy! You can drop a little bit of sesame oil if you want.