Miso Squid Ink Soup with White Squid Broth
A rich and savory Okinawan soup combining the deep umami of squid ink with a delicate white squid broth and miso. This japanese-inspired soups ready in about 35 minutes pairs cleaned and sliced white squid, water, squid ink for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g, cleaned and sliced white squid
- 4 cups water
- 2 tbsp squid ink
- 3 tbsp white miso paste
- 1-inch piece, thinly sliced ginger
- 2 stalks, sliced green onions
- 1 tsp sesame oil
- to taste salt
Instructions
- Step 1: In a medium pot, combine 4 cups water, 200 g cleaned and sliced white squid, and 1-inch thinly sliced ginger. Bring to a gentle simmer over medium heat and cook for 15 minutes to make a white squid broth.
- Step 2: Remove the ginger slices and carefully strain the broth into another pot, discarding solids, leaving the clear white squid broth.
- Step 3: Return the broth to medium heat, then whisk in 3 tbsp white miso paste until fully dissolved and the soup is smooth.
- Step 4: Stir in 2 tbsp squid ink, mixing until the soup turns a rich dark color and is evenly combined.
- Step 5: Add 1 tsp sesame oil and season with salt to taste. Heat for 2 more minutes until warm.
- Step 6: Ladle the soup into bowls and garnish with 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso Squid Ink Soup with White Squid Broth take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso Squid Ink Soup with White Squid Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Miso Squid Ink Soup with White Squid Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso Squid Ink Soup with White Squid Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso Squid Ink Soup with White Squid Broth?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
