Okinawan Squid Ink Miso Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and savory soup blending white squid broth with miso and the earthy depth of squid ink for a traditional Okinawan flavor. This Japanese-inspired soup recipe, ready in about 30 minutes, pairs white squid, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Clean and slice 150 g white squid into rings and tentacles. Place in a saucepan with 4 cups water and 1 tsp minced ginger. Bring to a gentle simmer over medium heat and cook for 15 minutes to create a white squid broth, then strain and reserve the broth, discarding solids.
  2. Step 2: Return 4 cups of the squid broth to the stove over low heat. Whisk in 3 tbsp white miso paste until fully dissolved and the broth is smooth, heating gently but not boiling to preserve miso flavor.
  3. Step 3: Stir in 1 tbsp squid ink to the miso broth, mixing until the soup takes on a deep black hue. Add 100 g cubed firm tofu and cook for 3 minutes until warmed through.
  4. Step 4: Thinly slice 2 scallions and sprinkle atop the soup just before serving for a fresh bite and color contrast.

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