More than 5,000 candlelit lanterns will be set afloat in honor of loved ones who have died at the 15th annual Lantern Floating Hawaii ceremony, 6 to 7:30 p.m. Monday at Ala Moana Beach Park. Each year, this event gathers more than 40,000 participants and blends Hawaii’s diverse cultural heritages. This year’s theme, "Many Rivers, One Ocean," symbolizes just that. This week we feature Asian comfort foods during this time of remembrance.

SEAFOOD MISO NOODLE SOUP

4 ounces dried rice noodles
4 cups low-sodium chicken broth
3 ounces fresh enoki mushrooms
2 bunches bok choy, leaves separated
10 ounces assorted seafood (fish, shrimp, scallops)
2 tablespoons white miso
1 stalk green onion, sliced

Soak rice noodles in bowl of cold water.

In pot, bring broth to a simmer. Add mushrooms, bok choy and seafood. Cook 2-3 minutes, until seafood is almost cooked through.

Drain rice noodles and add to simmering broth. Cook 30 seconds then turn off heat. Stir in miso. Serve garnished with green onions. Serves 2.

Approximate nutritional information, per serving: 420 calories, 4.5 g fat, 1 g saturated fat, 50 mg cholesterol, 950 mg sodium, 67 g carbohydrate, 2 g fiber, 4 g sugar, 29 g protein

OYAKO DONBURI (CHICKEN AND EGG OVER RICE)

2/3 cup water
1 tablespoon sugar
2 tablespoons mirin
2 teaspoons dashi (Japanese soup base; available in the Asian section of supermarkets)
3 tablespoons soy sauce
1/2 onion, sliced
2 large fresh shiitake mushrooms, thinly sliced
8 ounces boneless, skinless chicken thighs, in 1-inch pieces
3 tablespoons green onions, cut into 1-inch pieces
3 large eggs, beaten
2 cups cooked white rice

In medium pot, combine water, sugar, mirin and dashi; bring to boil. Add soy sauce, onion and shiitake. Return to boil. Add chicken and green onion to sauce and cook 5 to 7 minutes. Drop in eggs and simmer until just cooked.

Serve immediately over hot rice in individual bowls. Serves 4.

Approximate nutritional information, per serving: 300 calories, 6 g fat, 2 g saturated fat, no cholesterol, greater than 1100 mg sodium, 39 g carbohydrate, 1 g fiber, 7 g sugar, 20 g protein

BRAISED TOFU AND GROUND PORK

1 block firm or extra-firm tofu
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 pound ground pork (or ground beef, turkey or chicken)
1 clove garlic, grated
1 teaspoon grated fresh ginger
1 cup low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch
1/2 stalk green onion, chopped

Place tofu on towel, cover with another towel and place cutting board on top. Weigh down with a couple of canned goods. Let sit 10 minutes to squeeze out excess water. Slice tofu 3/4-inch thick. Season both sides with salt and pepper.

On medium-high, heat wok or large sauté pan; swirl in cooking oil. Add tofu slices in 1 layer. Fry 1 minute per side or until browned. Remove to clean plate and set aside.

Using same wok, brown ground pork about 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Add chicken broth, oyster and soy sauces.

In small bowl, whisk water and cornstarch. Stir into wok and bring to simmer. Return tofu to wok. Simmer 5 minutes, until thickened. Mix in green onion. Serves 4.

Approximate nutritional information, per serving (not including salt to taste or rice): 500 calories, 36 g fat, 11 g saturated fat, 85 mg cholesterol, 600 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g sugar, 36 g protein

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For more Hawaiian Electric Co. recipes go to www.heco.com.