Squid Ink Noodle Soup

Squid Ink Noodle Soup

  • Preparation 15 min
  • Cooking 20 min
  • Makes 4 to 6 servings
Featured in RICARDO Magazine (FALL 2015)



    • 2 packages (7 oz/200 g) soft udon noodles (large Asian noodles)
    • 1 small unpeeled acorn squash, about 3/4 lb (340 g), cut into small wedges
    • 1 tbsp (15 ml) olive oil
    • 6 cups (1.5 litres) chicken broth
    • 2 packages (4 g each) squid ink (see note)
    • 1 carrot, peeled and thinly sliced with a mandolin
    • Salt and pepper


Note from Ricardo

Cuttlefish or squid ink (a.k.a. sepia) is a black liquid secreted by certain cephalopods. It can be found in many grocery stores and fish markets. It lends a salty taste to food while also colouring it.

Personal Note