This was amazing, something I’d expect to have at a nice restaurant. Instead of noodles, this ramen uses squid for noodles. I first saw this idea on Unique Eats. Chef Matt Lightner of Atera in New York city slices the squid to make “noodles” to pump up ramen. You can see the clip about it here: http://www.ulive.com/video/squid-noodle-ramen-isnt-actually-noodles-at-atera There’s no recipe that I could find online, so I just let it happen. P.S.- It’s also bizarre foods night, I think this could count and Andrew would approve!
1 shallot, peeled and halved lengthwise
1 package calamari bodies
2 cups chicken broth or bouillon
2-3 Shiitake mushrooms, chopped
1 Tablespoon sliced green onion
2-3 Tablespoons Soy Sauce
1 teaspoon miso
3 drops sesame oil
Sliced Jalapenos, lime slices, red chili flakes, cilantro leaves, shaved carrots, sliced ginger, bean sprouts, crispy chicken skin, etc for garnish.
1. Preheat oven to 450 degrees. Peel and halve shallot and rub with olive oil. Roast for 25-30 minutes until tender and fragrant.
2. Get some salted water boiling.When shallots are done, place each half in a bowl.
3. Slice calamari bodies into even strips. When water boils, blanch the squid strips for 1-2 minutes.
4. Combine broth, mushrooms, green onion, soy sauce, miso and sesame oil in a medium sauce pan and boil 5 minutes. You can also add a couple slices of ginger, jalapeno and lime.
5. Lay cooked squid strips on top of the shallots. Add in garnishes and pour hot broth over everything.