Fasian ramen with tuna
Since we really love asian food, we make our own fasian (fake asian) versions and attempts of everything we like. In the best cases the dishes are a fusion of different cuisines (likely considered an abonimantion in Asia) but still very tasty.
I was sceptical of making ramen with tuna (fish ramen? never seen it anywhere) yet I have to admit Thomas' experiment was extremely delicious.
It now became a regular part of our meals, so we now present you with the recipe.
For the fasian ramen, you will need:
1 l of stock
5 tomatoes (cut into cubes)
1 can of tuna in oil
400 g of ramen
2 boiled eggs (1 per person)
10 nam meo mushrooms
about 10 champignons
spices (cumin, paprika, corriander, basil and tarragon)
sauces (soy sauce, fish sauce, sriracha, tamarind sauce)
6 cloves of garlic
1 chunk of fresh ginger (to taste)
Make 1 l of stock (we used vegetable one), add 1 onion and garlic & giner to taste. Bring it to a simmer.
Add pepper, salt, soy sauce, fish sauce, sriracha, tamarind sauce and all the spices. Add the tomatoes, leek and mushrooms and let it simmer for about an hour.
Add 600 ml of fresh water to the soup and turn the fire high, add tuna and ramen. Boil untill the ramen is cooked.
Add the cooked eggs in the bowls and serve with the hot ramen.