HECO

Miso goes well
with taro, fish

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"The Electric Kitchen" airing in the second half of September features Alfred Ah Loo of Hui Kalo O Waialua in "Cooking with Taro."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Miso Soup with Taro and Butterfish

3 quarts water
1 medium onion, in wedges
2 medium tomatoes, in wedges
1 tablespoon slivered ginger
1 package (1 ounce) dried shrimp
1 package (2 ounces) 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 pound cooked taro, cut into 1-inch cubes
1 package (0.35 ounce) hondashi (Japanese powdered soup base)
1/4 cup white miso
1 block (20 ounces) firm tofu, drained and cut into 1-inch cubes
1 pound butterfish, cut into 1-inch cubes
1 tablespoon sugar
Salt and pepper to taste

Combine water, onion, tomatoes and ginger in a pot. Cover and bring to a boil; lower heat and simmer 20 minutes. Add dried shrimp, konbu, mushrooms, taro and hondashi; simmer 10 more minutes. Add miso, tofu, butterfish, sugar, salt and pepper; cook 1 more minute. Let stand 5 minutes before serving. Serves 6 to 8.

Nutritional information unavailable.

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