Name: Squid Ink Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Squid Ink Noodle Soup

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Note from Ricardo

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