Miso Soup with Seaweed

Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer almost soft about 7 to 10 minutes. Add carrot slices and boil until tender 3 to 5 more minutes. Drain.

Meanwhile bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed cook for 3 minutes. Stir in mushrooms miso paste and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.