Mushroom Bourguignon with Ramen Noodles and Steamed Tofu
A piping hot bowl of Ramen Noodles with Mushroom Bourguignon and Steamed Tofu is a melange of flavors and textures and cuisines, and it makes for the perfect weeknight meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
For the Mushroom Bourguignon
- 1 pound mushrooms (sliced. Use a mix of shiitake and crimini if possible or just either one).
- 1 tsp olive oil
- 1 large carrot (finely diced)
- 1 medium onion (finely diced)
- 1 stick celery (finely diced)
- 1 tsp dry thyme (sub with 1 1/2 tbsp if using fresh)
- 4 cloves garlic (minced)
- 1/4 cup brandy (red wine is more traditional, but I love the brandy here. If you prefer red wine, use by all means)
- 2 tsp tomato paste
- 1 cup vegetable stock
- 2 tbsp tamari
- 2 tbsp raw cashews (soaked for 30 minutes)
- 2 tbsp parsley (finely chopped)
- Salt and ground black pepper to taste
For the ramen noodles
- 2 packs ramen noodles (Nissin Top Ramen has two vegan noodles -- oriental and chili. It doesn't matter which you'll use since you're discarding the flavor packets, but I usually get the oriental flavor.)
- 1 1/2 cups water
For the steamed tofu:
- 12 oz silken tofu block, cubed
- 1 tbsp tamari
- 1 tbsp chili garlic sauce (use sriracha as a substitute)
- 1 tbsp maple syrup
- 1 tbsp mirin (or use apple cider vinegar)
Make the Mushroom Bourguignon:
Heat the oil. Add the onions, celery, and carrots. Season with salt and ground black pepper and saute until the onions start to brown.
Add the thyme and garlic and saute another two minutes. Add the mushrooms. Add the brandy and let the alcohol cook off. When the mixture gets dry, add the tomato paste and mix well.
Add the vegetable stock and the tamari. Stir well to mix. Bring to a boil and cook for another five minutes on medium heat or until the mushrooms are cooked but still chewy.
Drain the soaked cashews and blend them with 1/2 cup water into a very smooth paste. Add to the Bourguignon. Stir to mix.
Check seasoning and add more salt and ground black pepper if needed. Stir in the parsley. Turn off the heat.
Make ramen noodles:
In a saucepan, bring the water to a boil. Add the noodle blocks, broken into four pieces, bring back to a boil, and cook for two minutes. Cover and let it stand until all the water has been absorbed, about five minutes.
Make the steamed tofu:
Mix the tamari, mirin, maple syrup and chili garlic sauce in a small bowl. Place the tofu in a bowl or a deep dish and pour the marinade over it. Silken tofu is delicate -- handle carefully so you do not break it. Let the tofu stand for between five and 30 minutes.
In a saucepan deep enough to hold a steamer basket, bring an inch of water to a boil. Place the tofu inside the steamer, lifting it carefully with a wide spatula, and steam for six minutes. Make sure the tofu is not touching the water.
Remove the tofu carefully from the steamer and pour any remaining marinade over it. To serve, slice into cubes
Assemble the bowl by layering the bourguignon over the ramen and topping with the tofu cubes.
Calories: 302kcal | Carbohydrates: 48g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Sodium: 1293mg | Potassium: 763mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3385IU | Vitamin C: 9.9mg | Calcium: 62mg | Iron: 2.3mg