Miso soup with thinly cut potato

• 1 medium Potato
• 1 Miso
• 700 ml Dashi base
• 1 tbsp Dried wakame seaweed

1. Slice the potato with a slicer, then cut thinly into about 1 cm widths.
2. Soak in water and drain.
3. Put the Japanese soup stock (dashi) in a saucepan and bring to a boil.
4. Once boiled, dissolve the miso.
5. Add dried wakame seaweed, and serve.

potato, base

Taken from cookpad.com/us/recipes/149945-miso-soup-with-thinly-cut-potato (may not work)