Seafood Ramen Soup with Squid and Mussels
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
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!