Miso Soup with Taro and Butterfish

Demonstrated by: Alfred Ah Loo of Hui Kalo O Waialua.
Cooking with Taro on September 16, 2002.



Miso Soup with Taro and Butterfish

  • 3 quarts water
  • 1 medium onion, cut into wedges
  • 2 medium tomatoes, cut into wedges
  • 1 tablespoon slivered ginger root
  • 1 pkg (1 oz) dried shrimp
  • 1 pkg (2 oz) dried dashi konbu (kelp), soaked and cut into 1/4-inch strips
  • 20 medium dried shiitake mushrooms, soaked and cut into 1/2-inch slices
  • 1 lb cooked taro, cut into 1-inch cubes
  • 1 pkg (0.35 oz) hondashi (Japanese fish-flavored soup granules
  • 1/4 cup white miso (Japanese fermented soybean paste)
  • 1 block (20 oz) firm tofu, drained and cut into 1-inch cubes
  • 1 lb butterfish, cut into 1-inch cubes
  • 1 tablespoon sugar
  • Salt and pepper to taste


  1. In a saucepot, combine water, onion, tomatoes, and ginger.
  2. Cover and bring to a boil; lower heat and simmer for 20 minutes.
  3. Add dried shrimp, konbu, mushrooms, taro, and hondashi; simmer for 10 more minutes.
  4. Add miso, tofu, butterfish, sugar, salt, and pepper; cook for 1 more minute.
  5. Let stand 5 minutes before serving.

Makes 6 to 8 servings.


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