Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe

Name: Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe
Total time: 45 min
Yield: 6
Ingredients: 4 1/2 quarts (4.3L) homemade chicken stock or store-bought low-sodium broth; 4 packets unflavored gelatin (1 ounce; 28g), optional (see note); 2 teaspoons (10ml) squid ink (see note); 6 tablespoons (90ml) vegetable, canola, or other neutral oil, divided; 1/2 pound (225g) squid bodies, split open lengthwise and sliced lengthwise into thin strips; Kosher salt; 1 pound (450g) cremini mushrooms, stems removed, caps thinly sliced; 2 pounds (900g) mussels, washed, beards removed; 2 tablespoons (30g) miso; 4 tablespoons (72g) baking soda; 4 quarts (3.8L) boiling water; 1 pound (about 450g) dried squid-ink spaghetti; 2 ounces (55g) salmon roe; Micro greens, arugula, or other tender leafy green; Sheets of nori, for serving (see note); 1 recipe black garlic oil

Total 45m

This Seafood Ramen features a rich and flavorful broth filled with squid ink, mussels, and salmon roe. The homemade chicken stock is enhanced with gelatin and squid ink, while the tender squid and cremini mushrooms add texture. Topped off with black garlic oil and nori, this ramen is a showstopper.

Asian

Noodle

Ramen

Seafood

Soup