Radish squid soup

In my hometown, although the neighboring counties are close to the sea, many seafood is sold to Hangzhou and Shanghai, and is not sold locally. Therefore, even if you are so close to the sea, you can only eat dried seafood or pickled food, and you can never talk about fresh food.
At weddings and weddings for farmers, or during the Chinese New Year, every household must have a seafood dish, 90% of which is this-----shredded radish cuttlefish soup, and 10% is shredded radish mussel soup.
Of course, there are other seafood products, such as drunken mud snails, pickled sea crabs, and hairtail, but they cannot be used as the main course. At best, they are just side dishes. Of course, as living conditions get better, there are gradually many other seafood options, and this soup has become more and more common, not just available at banquets.
However, the status of this cuttlefish soup in the banquet remains unshakable.
Perhaps it's because I have been used to eating since I was a child, and my husband and I also have a special liking for this. Unfortunately, there are few squid species in Wuxi that sell the kind of squid from my hometown. A few days ago, I saw a fellow villager selling it, so I was excited to buy a lot. I made this soup that day, and the familiar warm hometown flavor came back.