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

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

• 4.5 quart Homemade chicken stock or store bought low sodium broth
• 4 Packets unflavored gelatin, optional
• 2 teaspoon Squid ink
• 6 tablespoon Vegetable, canola, or other neutral oil, divided
• 0.5 pound Squid bodies, split open lengthwise and sliced lengthwise into thin strips
• Kosher salt
• 1 pound Cremini mushrooms, stems removed, caps thinly sliced
• 2 pound Mussels, washed, beards removed
• 2 tablespoon Miso
• 4 tablespoon Baking soda
• 4 quart Boiling water
• 1 pound Dried squid ink spaghetti
• 2 ounce Salmon roe
• Micro greens, arugula, or other tender leafy green
• Sheets of nori, for serving