Squid Ink Miso Soup with White Squid Broth
A unique, savory soup combining rich white squid broth with earthy miso and the deep umami of squid ink, traditionally served in Okinawan eateries. This japanese-inspired soups ready in about 45 minutes pairs cleaned and chopped white squid, water, dashi powder 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.
Ingredients
- 1 lb, cleaned and chopped white squid
- 6 cups water
- 1 tbsp dashi powder
- 3 tbsp white miso paste
- 2 tbsp squid ink
- 2, thinly sliced green onions
- 1/2 block, cubed tofu
- 1 tsp grated ginger
- 1 tsp sesame oil
- to taste salt
Instructions
- Step 1: In a large pot, combine 6 cups water, 1 lb cleaned and chopped white squid, and 1 tbsp dashi powder. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes to extract a flavorful broth.
- Step 2: Strain the broth through a fine sieve into a clean pot, discarding solids. Return the broth to low heat and whisk in 3 tbsp white miso paste until fully dissolved.
- Step 3: Stir in 2 tbsp squid ink and 1 tsp grated ginger, cooking gently for 3-4 minutes until the soup turns a deep black color with an earthy aroma.
- Step 4: Add 1/2 block cubed tofu and 2 thinly sliced green onions, simmering for another 5 minutes. Finish with 1 tsp sesame oil and salt to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Squid Ink Miso Soup with White Squid Broth take to make?
Total time is about 45 minutes (15 min prep + 30 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 Squid Ink Miso 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 Squid Ink Miso 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 Squid Ink Miso 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 Squid Ink Miso 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.
