Seafood Ramen Soup with Squid and Mussels

Ingredients

• 8 cup fish stock

• 3 cups water

• 3 cups Bok Choy, washed and sliced

• 2 cups fresh bean sprouts, washed

• 1 cup scallions

• 3/4 cup white miso paste

• 1/4 cup mirin

• 3 tablespoons fresh garlic, finely minced

• 3 tablespoons canola oil, (2 tbls for soup, 1 tbls for squid)

• 2 tablespoons fresh ginger, finely minced

• 2 tablespoon sesame oil

• 2 teaspoons togarashi

• 1 teaspoon sea salt

• 6 to 7 ounces enoki mushrooms, trim base

• 6 to 7 ounces ramen noodles

• 5 ounces baby spinach

• 1 1/2 pound mussels, rinsed

• 1 pound cleaned squid, tentacles whole, cut tubes into 1 inch rings

• 6 soft boiled eggs

Directions

• Soft boil 6 eggs, set aside in ice water. Peel then slice in half to top soup.

• Boil ramen noodles according to package directions. Drain then keep in cold water until ready to use.

• In a large dutch oven heat 2 tablespoons canola oil and sesame oil over medium heat. Add garlic and ginger, saute for 1 minute. Add stock, miso, mirin and water. Bring to a boil, reduce heat to medium low, then simmer for 10 minutes,. Add bok choy and simmer an additional 5 minutes.

• Meanwhile, season squid with togarashi and sea salt. Heat fry pan add remaining canola oil, sear squid in a hot pan, cook for about 2 minutes.Add to soup pot, then add mussels and bring to a boil. Cover with lid and cook for about 3 mintes. Remove lid, add bean sprouts and enoki mushrooms. Lower temp and cook for an additional 3 minutes.

• When ready to serve, drain chilled noodles. Put noodles on the the bottom of serving bowls, pour hot soup over noodles, top with fresh spinach, soft boiled eggs and scallions.

• If you like it spicy, you can add more togarashi or chili garlic sauce.

• Serves 6 hungry people. Enjoy!