Terrifyingly tasty Halloween Ramen
- homemade chicken stock 4½ quarts, or store-bought low-sodium broth
- unflavored gelatin 4 packets
- squid ink 2 teaspoons
- vegetable, canola, or other neutral oil 6 tablespoons
- squid bodies ½ pound, split open lengthwise and sliced lengthwise into thin strips
- kosher salt
- cremini mushrooms, stems removed, caps thinly sliced 1 pound
- mussels, washed and beards removed 2 pounds
- miso 2 tablespoons
- baking soda 4 tablespoons
- boiling water 4 quarts
- dried squid ink spaghetti 500 grams
- salmon roe 2 ounces
- micro-greens, arugula, or other tender leafy green
- sheets of nori, for serving
- black garlic oil
- If using store-bough 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 lower heat to low. Stir in squid ink until fully dissolved. Cover and keep warm.
- Meanwhile, heat 2 tablespoons 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 the 4 remaining tablespoons of 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.
- Return broth to a simmer, add mussels, and cook until opened, about 5 minutes. Stir in miso and season broth with salt.
- While mussels are cooking, dissolve baking soda in the 4 quarts boiling water and season with salt. Boil spaghetti until just al dente. Drain.
- 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.
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