Back to Recipes
Mussels with Squid Ink Ramen
A jet-black broth made with squid ink and mussels, mysterious and briny, finished with lemon and herbs.
Ink flows through the waves—Mussels murmur secrets deep—Night in every sip
Ingredients
- 1 pack imitation crab sticks, shredded or pulled into strips
- 4 cups chicken or vegetable broth (preferably low-sodium)
- 1 tablespoon soy sauce
- 1 teaspoon unsalted butter
- 4 portions ramen noodles (seasoning packets discarded)
- 2 green onions, thinly sliced (plus extra for topping)
- 1 tablespoon toasted sesame seeds
- Kosher salt and black pepper, to taste
Preparation
- In a medium pot, combine broth, soy sauce, and butter. Bring to a simmer until butter is melted and broth is fragrant.
- Shred imitation crab sticks and add to the hot broth, warming gently (do not boil).
- Cook ramen noodles according to package instructions; drain well.
- To serve, divide noodles among bowls, ladle buttery soy broth with crab over, and top with green onions and sesame seeds.
- Finish with your choice of toppings: sliced cucumber, tobiko, nori strips, lemon wedges, chili crisp, and pickled ginger.