Seafood squid ink ramen with a rich tomato mussel

 What do we have?

Seafood squid ink ramen with a rich tomato mussel (including brown miso, green onion, shitake mushroom, bonito flake, and kombu infusion) and finished with spicy chilli oil (a new favourite). It is also served with creme brulee eggs, bok choy, rice cakes, seaweed (I forgot to add), fried prawns, and sautee mushrooms.

My thoughts?

Absolutely divine. The broth came along incredibly well balanced, rich in umami flavours. Initially, I was unsure about adding the brown miso and bonito flakes, but it gave it a nice balance with the mussel broth. I recommend it 10/10 and will post the recipe soon with good follow-through instructions. Some recipe notes below (aimed for 4):

Fried Prawns

- 300g prawns

- 100g panko crumbs

- 50g flour

- 2 eggs

- Sea salt to season

Notes: Fried at 170°C/338°F till golden brown.

Poached semi-runny eggs

- 4 eggs

- Ice water bath

Notes: Gently place into boiling water for 6 minutes. The water drained and immediately put into an ice bath. It can be refrigerated for later use.

Squid Ink Ramen Noodles:

- 400g flour

- 160g water

- 4g squid ink

- 8g baked baking soda

- 6g sea salt

Notes: Mix squid ink with water. Mix the remaining ingredients in a bowl. Slowly add a few drops of water into the flour mixture and rub through. Repeat until all water is hydrated. Roll into a ball and divide into two. Run through a pasta machine from 1 (widest setting) to 3 and fold together on the third pass-through. Repeat this 6 times before processing through the final desired setting.