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

Serves: 4 Save

Ingredients (16)

  • 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

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