Squid Ink Noodle Soup | RICARDO

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