Squid Ink Noodle Soup
Squid Ink Noodle Soup
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
Instructions
- 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.
Squid Ink Noodle Soup