Remove the skins from the potatoes. Cut the potato in half lengthwise, and slice into half-moon shapes (about 1/3-inch thick).

Place the kombu seaweed in the rice water for about 30 minutes. Then, remove the seaweed from the rice water (save this rice water!) and slice the seaweed into thin strips.

Put a pot over medium-high heat, add the olive oil. Add the dried anchovies, and toast them for about 1 minute.

Next, add the sliced potatoes and salt to the pot. Stir-fry for about 2-3 minutes.

Add the rice water to the pot and allow it to come to a boil. Boil for 5 minutes. Then, remove and discard the anchovies and turn the heat down to low heat.

Add the Dasida, fish sauce, garlic, and black pepper to the pot. Mix well. Allow the soup to continue to simmer for about 2-3 minutes.

Stir in the green onions and the strips of seaweed and allow to cook for 1 more minute. Remove from heat.

Serve and enjoy!