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. http://arrs.envirolink.org/VRG/jul95.html >From: Ellen C. Per serving: 297 Calories; 7g Fat (19% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1/2 Fat NOTES : A low-fat vegan version of an American classic. Recipe by: Vegetarian Journal July/Aug 1995 Posted to EAT-LF Digest by "Ellen C." on Dec 28, 1998,