Squid Ink Soup (Okinawan Cuisine)

Squid Ink Soup (Okinawan Cuisine)

This is a pitch-black soup made using squid ink. The tooth-blackening amount of squid ink gives it a rich and delicious taste. This soup is typical of Ryukyu (Okinawan) medicinal cuisine.

Ingredients: 5 servings

White squid (aori-ika)
1 (about 500 g)
Squid ink
from the squid
Thinly sliced pork belly
200 g
Island tofu
250 g
Nigana (bitter greens)
15 leaves
Bonito flavored dashi soup
1500 ml
to taste
Soy sauce
to taste
a small amount


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.

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.