Squid Ink Soup (Okinawan Cuisine)

• 1 White squid (aori-ika)
• 1 from the squid Squid ink
• 200 grams Thinly sliced pork belly
• 250 grams Island tofu
• 15 leaves Nigana (bitter greens)
• 1500 ml Bonito flavored dashi soup
• 1 Miso
• 1 Soy sauce
• 1 dash Salt

1. Remove the tentacles and innards of the squid without breaking the ink sac, and rinse.
2. Remove the thin membrane, rinse, then cut into 5 cm strips.
3. Thinly slice the pork into bite-sized pieces.
4. Break the island tofu into large bite-sized bits.
5. Chop up the nigana as you like.
6. Boil the bonito dashi soup.
7. Add the squid, pork, and tofu.
8. Add the miso to taste (I recommend leaving it on the light side).
9. Add the squid ink, soy sauce, and salt to taste.
10. Add the nigana, and then it's done.

white squid, pork belly, nigana, dashi soup, soy sauce, salt

Taken from cookpad.com/us/recipes/149246-squid-ink-soup-okinawan-cuisine (may not work)