Author: Daniel Gritzer, Culinary Director
Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe
Total Time 45 minutes
- 4 1/2 quarts homemade chicken stock or store bought low-sodium broth
- 4 packets unflavored gelatin
- 2 teaspoons squid ink
- 6 tablespoons vegetable canola, or other neutral oil
- 1/2 pound squid bodies split open lengthwise and sliced lengthwise into thin strips
- Kosher salt
- 1 pound cremini mushrooms stems removed, caps thinly sliced
- 2 pounds mussels washed and beards removed
- 2 tablespoons miso
- 4 tablespoons baking soda
- 4 quarts boiling water
- 1 pound about 500 grams dried squid ink spaghetti
- 2 ounces salmon roe
- Micro-greens arugula, or other tender leafy green
- Sheets of nori for serving
- 1 recipe for black garlic oil
- If using store-bought chicken broth or homemade broth that doesn't gel when chilled, add broth to a large mixing bowl and sprinkle gelatin all over; let stand 10 minutes. Transfer broth to a large pot or dutch oven, and bring to a simmer over high heat, then lower heat to low. Stir in squid ink until fully dissolved. Cover and keep warm.
- Meanwhile, heat 2 tablespoons of oil in a large skillet over high heat until lightly smoking. Season squid with salt, add to skillet and cook, stirring occasionally, until just cooked through and browned in spots, 3 to 4 minutes. Transfer squid to a plate and keep warm. Add the 4 remaining tablespoons of oil to skillet, heat until shimmering over medium-high heat, and add mushrooms. Cook, stirring occasionally, until well browned. Season with salt and transfer to a plate; keep warm.
- Return broth to a simmer, add mussels, and cook until opened, about 5 minutes. Stir in miso and season broth with salt.
- While mussels are cooking, dissolve baking soda in the 4 quarts boiling water and season with salt. Boil spaghetti until just al dente. Drain.
- Transfer spaghetti to bowls. Ladle broth on top. Garnish with mussels, squid, mushrooms. salmon roe (spoon roe into an empty mussel-shell half for best presentation), micro-greens, and nori. Drizzle black garlic oil on top and serve.