Cut the corn kernels off the cob and place the kernels in a bowl.
Put the corn cobs into a pot (you can break them in half) and cover with approximately four cups of water. Bring cobs to a boil and simmer for about 10 minutes. Remove cobs, add oats and wakame, and simmer for an additional half hour.
Add onion, carrot, celery, and corn kernels to the soup. Simmer for another 20 minutes.
Dissolve miso in a separate bowl, using some of the broth from the soup. Then stir miso into the pot and simmer for 5 – 10 minutes. Garnish with chopped parsley or scallions.