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Lucky Iron Fish Ramen

  • 2 min read



  • 1 Lucky iron Fish⠀⠀
  • 2 garlic cloves thumb-sized piece ginger sliced, plus a few slices cut into fine matchsticks to serve (optional)⠀⠀
  • 1½ tbsp white miso paste⠀⠀
  • 1 tbsp neri goma (white sesame paste) or tahini⠀⠀
  • 15g dried shiitake mushrooms⠀⠀
  • 4 cups good-quality vegan stock⠀⠀
  • 2 tbsp soy sauce⠀⠀
  • 200g firm tofu, cut into chunky cubes⠀⠀
  • 1 tbsp cornflour⠀⠀
  • 1 tbsp veg or sunflower oil⠀⠀
  • 100g (2 x nests) ramen or rice noodles⠀⠀
  • 1 head pak choi quartered⠀⠀
  • 2 spring onions finely sliced, white and green parts kept separate⠀⠀
  • 25g ready-to-eat beansprouts⠀⠀
  • 1 carrot, peeled and cut into fine matchsticks⠀⠀
  • sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)⠀⠀
    Directions ⠀⠀⠀
  • Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. ⠀⠀
  • Once it’s boiling, add 2-3 drops of any acidic ingredient, and add your Lucky Iron Fish. Let it all boil for 10mins then remove your Lucky Iron Fish and lower the heat. ⠀⠀
    Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain your iron-infused broth into a clean pot and discard everything left in the strainer.⠀
  • Meanwhile, cook the tofu & noodles. Toss tofu in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. 
    Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. ⠀⠀
  • To your iron-infused broth, add the pak choi and whites of the spring onions and gently reheat for 1-2 mins until the greens have just wilted.⠀⠀
  • To serve: Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like. ⠀⠀