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

1. 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

2. 2

   and bring to a simmer over high heat, then reduce heat to low. Stir in squid ink until fully dissolved. Cover and keep warm.

3. 3

   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.

4. 4

   Return broth to a simmer, add mussels, and cook until opened, about 5 minutes. Stir in miso and season broth with salt.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.