Miso Soup with Taro and Butterfish

How to make Miso Soup with Taro and Butterfish Recipe - Butterfish is also known as black cod or sablefish.

4 SERVINGS

Ingredients:
3 cups Water
3/4 cup Maui Sweet onion, 1/4 inch (.6 cm) dice
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 tablespoon Ginger, slivered
1 cup Taro root, peeled, 1/4 inch (.6 cm) dice
1/4 ounce Dried shrimp
1 tablespoon Dried dashi konbu (kelp), soaked and cut into 1/4-inch (.6 cm) strips
13/4 cups Shiitake mushrooms, 1/2-inch (1.2 cm) slices
1/4 teaspoon Dashi powder, prepared, or 1/4 pkg (0.17 oz, 5 g) hondashi (Japanese fish-flavored soup granules)
1 tablespoon White miso (Japanese fermented soybean paste)
1 cup Tofu, firm, drained, in 1-inch (2.5 cm) cubes
1 cup Butterfish, skinned, in 1-inch (2.5 cm) cubes
1 teaspoon Granulated sugar
to taste Salt and white pepper

Method:
Bring the water, onion, tomato, and ginger to a boil. Reduce heat; simmer for 20 minutes.

Put the taro root in a saucepan, cover with water, and cook until tender. Drain and then add to the soup mixture.

Add the dried shrimp, konbu, mushrooms, and dashi powder. Simmer for 10 minutes.

Add the miso, tofu, butterfish, sugar, salt, and pepper. Cook for 1 minute.

Let the soup stand for 5 minutes before serving.