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

2018-01-09T23:07:20+00:00October 22nd, 2017|Recipes|0 Comments

Author: Daniel Gritzer, Culinary Director

Source: http://www.seriouseats.com/recipes/2014/10/halloween-ramen-seafood-soup-recipe.html

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

Total Time 45 minutes
Author Daniel Gritzer, Culinary Director

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Return broth to a simmer, add mussels, and cook until opened, about 5 minutes. Stir in miso and season broth with salt.
  4. While mussels are cooking, dissolve baking soda in the 4 quarts boiling water and season with salt. Boil spaghetti until just al dente. Drain.
  5. 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.