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.
Thinly slice the pork into bite-sized pieces. Break the island tofu into large bite-sized bits. Chop up the nigana as you like.
Boil the bonito dashi soup. Add the squid, pork, and tofu. Add the miso to taste (I recommend leaving it on the light side).
Add the squid ink, soy sauce, and salt to taste. Add the nigana, and then it's done.
Story Behind this Recipe
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.