1. Peel the taro and slice it. Bring the rice water to a boil and boil the taro root for 10 minutes, after adding salt. Discard the rice water.
2. Slice the beef brisket and boil the beef stock and add the beef brisket and kelp into it.
3. Add the boiled taro root, sliced radish, sliced green onions, and minced garlic.
4. Add the soy sauce and salt to taste in the end. Serve the soup warm.
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