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

Ingredients (16)

• 4 1/2 quarts (4.3L) homemade chicken stock or store-bought low-sodium broth
• 4 packets unflavored gelatin (1 ounce; 28g), optional (see note)
• 2 teaspoons (10ml) squid ink (see note)
• 6 tablespoons (90ml) vegetable, canola, or other neutral oil, divided
• 1/2 pound (225g) squid bodies, split open lengthwise and sliced lengthwise into thin strips
• Kosher salt
• 1 pound (450g) cremini mushrooms, stems removed, caps thinly sliced
• 2 pounds (900g) mussels, washed, beards removed
• 2 tablespoons (30g) miso
• 4 tablespoons (72g) baking soda
• 4 quarts (3.8L) boiling water
• 1 pound (about 450g) dried squid-ink spaghetti
• 2 ounces (55g) salmon roe
• Micro greens, arugula, or other tender leafy green
• Sheets of nori, for serving (see note)
• 1 recipe black garlic oil