Squid Ink Soup (Okinawan Cuisine)

Name: Squid Ink Soup (Okinawan Cuisine)
Yield: 5 servings
Ingredients: 1 White squid (aori-ika); 1 from the squid Squid ink; 200 grams Thinly sliced pork belly; 250 grams Island tofu; 15 leaves Nigana (bitter greens); 1500 ml Bonito flavored dashi soup; 1 Miso; 1 Soy sauce; 1 dash Salt

cookpad.japan @cookpad_jp

This was prepared for me often when I was a child. Smile widely after eating this and you'll have black teeth. It's a nostalgic dish with the memory of my mother's home cooking and the smile of a snot-nosed kid.

Adding pork enhances the richness of this soup. It also taste great with rice, eaten like a rice porridge. Recipe by Sakaeryouriten

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Ingredients

5 servings

1 White squid (aori-ika)
1 from the squid Squid ink
200 grams Thinly sliced pork belly
250 grams Island tofu
15 leaves Nigana (bitter greens)
1500 ml Bonito flavored dashi soup
1 Miso
1 Soy sauce
1 dash Salt

Cooking Instructions

1

Remove the tentacles and innards of the squid without breaking the ink sac, and rinse. Remove the thin membrane, rinse, then cut into 5 cm strips.
2

Thinly slice the pork into bite-sized pieces. Break the island tofu into large bite-sized bits. Chop up the nigana as you like.
3

Boil the bonito dashi soup. Add the squid, pork, and tofu. Add the miso to taste (I recommend leaving it on the light side).
4

Add the squid ink, soy sauce, and salt to taste. Add the nigana, and then it's done.