Stuffed Squid and Cucumber Soup

Talk about squid! This is a childhood recipe that I have been craving that always makes my heart happy.The trick is to have the fried garlic to go on top. Make a bunch of it as it last for weeks in the fridge. Finely chopped garlic fried until golden in lard (suet, duck fat or smaltz will do). It is the most wonderful topping for any soup.

Cleaning squid is an adventure I have embarked upon this year for the first time. When buying squid locally it is usually cleaned already with the tubes and tentacles separated.

The stuffing can be prepared in advance and frozen in portions. I always have some on hand…


  • 10 small squid (keep the tentacles to add to the soup)
  • stuffing: 1 lb ground pork
  • 5 cilantro roots pounded finely
  • 5 cloves of garlic chopped
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sea salt
  • 8 cups of clear chicken broth
  • half cup of cucumbers sliced
  • 1/2 small onion sliced
  • 2 inch piece of ginger julienned
  • red boat fish sauce and salt to taste

For garnish:

  • cilantro chopped finely
  • fried garlic


1: Mix the stuffing ingredients into a small bowl. I always make enough to have extra in the freezer for adding as meat balls to soups for busy days.

2: Stuff the squid and secure with a toothpick. Do not over stuff as the pork will expand as it cooks.

3: Heat the broth to a low boil and add the cucumbers, onion and ginger to the boiling broth.

4: Drop the stuffed squid into the pot as soon as the soup boils again. Add them slowly. As they cook they will float to the surface. That is how you will know they are done

5: Drop the tentacles in last and turn the heat off.

6: Serve in individual bowls with cilantro and fried garlic. Craving from childhood satisfied!