Instructions: In a medium pot, bring 1 cup water to a boil, add potatoes and cook until tender.

In separate pot, saute onion in oil until transparent. Add dulse. Cook 5 to 10 minutes, then add cooked potatoes, corn, and soy milk. Reduce heat to simmer; do not boil soy milk. Add miso, pepper, and optional tarragon and serve.

"Dulse may be the most versatile sea vegetable. It can be eaten right out of the bag, chopped and added directly to salads, toasted for crisps in sandwiches, and sauteed with root vegetables. Add dulse to a potato salad in summer or a New England chowder in the winter. Dried dulse (and kelp, laver, or alaria)

may be quickly and conveniently scissors- snipped into bite size pieces and added to favorite soups or sauteed with stir-fries. "

I think this soup, with a green salad, and a hunk of hearty bread would make a great quick and different supper during the busy holidays.

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