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.
Perfect for Halloween, and also every other day of the year, this seafood ramen is as tasty as it is dramatic. [Photograph: Vicky Wasik]
Darkened with squid ink—not food coloring—and loaded with seared squid, plump mussels, and salmon roe, this seafood ramen takes Halloween food to a whole new level, capturing the spirit of the holiday while being legitimately good enough to eat any other day of the year. Even Dracula would lay off the blood for a day just to get some of this.
Why It Works
- Squid ink, not food coloring, is the secret to the dramatic black color of the broth and noodles.
- Cooking mussels in gelatin-rich chicken broth creates a quick and flavorful broth with plenty of body.
Read more: Make a Bowl of Halloween Ramen That's Just as Good Year-Round
- Yield:Serves 4 to 6
- Active time: 45 minutes
- Total time:45 minutes
- Rated:
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
Directions
-
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.
This Recipe Appears In
Make a Bowl of Halloween Ramen That's Just as Good Year-RoundThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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