Squid Ink Noodle Soup

Instructions

1. 1

   In a pot of salted boiling water, cook the udon noodles until slightly al dente. Drain and oil lightly.

2. 2

   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.

3. 3

   In a small bowl, dilute the squid ink in the remaining

4. 4

   (1 cup/250 ml) broth and add it to the soup. Add the carrot and continue cooking for 2 minutes.

5. 5

   Place the noodles in serving bowls and add the hot soup.