- In a pot of salted boiling water, cook the udon noodles until slightly al dente. Drain and oil lightly.
- In a saucepan over high heat, brown the squash in the oil. Season with salt and pepper. Add 5 cups of the broth and bring to a boil. Simmer for about 8 minutes or until the squash is tender.
- In a small bowl, dilute the squid ink in the remaining (1 cup/250 ml) broth and add it to the soup. Add the carrot and continue cooking for 2 minutes.
- Place the noodles in serving bowls and add the hot soup.
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.