Peel and cut the turnip into bite-sized pieces. Slice the carrot thinly.

Soak the dried wakame in water for a few minutes to rehydrate, then drain.

In a pot, combine water, chicken stock powder, salt, and grated ginger. Bring to a boil.

Add the turnip and carrot to the pot. Simmer for about 5 minutes until tender.

Add the rehydrated wakame to the soup and cook for another 1-2 minutes.