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Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe
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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (5)
- 1 oz. Casamigos Mezcal Joven
- 1 oz. Red Italian Bitters
- 1 oz. Sweet Vermouth
- 2 Dashes Orange Bitters
- Charred Grapefruit Peel Garnish
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!