… a Japanese friend came through with a recipe for Okinawa Squid Ink Soup:
Okinawa Squid ink Soup
200g Thinly sliced pork belly
1500cc Bonito broth
1 Tbsps Miso
1 tsp soy sauce
1/8 tsp salt
1/4 cup Chopped scallion for garnish
- Cook squid and pork in the broth.
- Add tofu
- Add squid ink
- Serve the soup and sprinkle the scallion.
This recipe uses one Aori Ika (Aori squid) and its ink.
It’s a pretty big kind and tastes rich and sweet.
You can add more miso and salt if you like.
It’s pretty simple.
I think the key is what kind squid you get.
The greens on the soup is Nigana which is bitter greens.
I changed it to scallion because I didn’t think you’d find it.
But you can try different greens.
Also, you can add daikon radish.