2 potatoes
1 oz. Wakame seaweed, soaked
2 scallions, sliced
1 qt. soup stock
1/4 c. Miso
1/4 tsp. salt

Peel potatoes and cut into halves and cut into 1 1/2 inch lengths crosswise; set aside. Cut soaked Wakame into small pieces; set aside.

Heat soup stock and when it comes to boil, add potatoes and Wakame seaweed and cook over medium heat for 8 minutes. Stir in Miso and salt until dissolved. Add scallions before serving.