Japanese Style Wakame Soup in a Multicooker

At the word "seaweed" I personally have three dishes in my head - salad with wakame and cucumber, Korean miyokkuk soup and Japanese miso soup. Traditional Japanese miso soup assumes (except, in fact, miso and wakame), just a few basic ingredients - tofu, nameko mushrooms and broth based on katsuo tuna chips. However, not all of these components are available in our realities. Fortunately, the Japanese themselves often deviate from the canon, and add potatoes, carrots, and other vegetables familiar to us to the soup. I have been cooking this soup (with various variations) at least once a week for several years now. It is allowed to replace or supplement carrots with daikon or Chinese cabbage (white flesh) or broccoli, use rice instead of anelli, or not use one or more components at all. You can even skip miso and replace it with a little soy sauce.