Name: Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
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

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

A ramen bowl of jet-black squid-ink spaghetti, squishy mussels, and lurid orange salmon roe makes a Halloween dish that's actually good to eat.

45 min total 15 min prep 30 min cook 6 413 cal

Instructions

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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 reduce heat to low. Stir in squid ink until fully dissolved. Cover and keep warm.
2 Meanwhile, heat 2 tablespoons (30ml) 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 remaining 4 tablespoons (60ml) 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 (3.8L) 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.