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
