Rich in iron, protein, and flavor!

I make this at least twice a week in the fall/winter. It’s an easy lunch or dinner (and “second dinner” for kids after sports). It only takes 15 minutes to throw it all together.

I use my Lucky Iron Fish to fortify the broth with iron. This is optional but a good way to boost your food by 6-8 mg iron- same amount as a 8 oz steak! Use discount code LAKESIDE for 10% off.

Easy Everyday Ramen

Servings: 2 large bowls

For the fortified broth:

• 4 cups bone broth
• 1 lucky iron fish (optional to boost iron)
• Juice of 1/2 lemon
• Handful of greens (ie. chopped kale or spinach)
• Salt and pepper

For the protein + flavor:

• 1 cup firm tofu, drained and cubed — raw is fine, it soaks up flavor (You could also use shredded chicken or soft-boiled eggs)
• 1 Tbsp white or mellow miso paste (available at most health food stores in the fridge section)
• 1/2 cup reserved warm broth from the pot
• 2 packs ramen noodles, cooked (I use Lotus Foods Millet & Brown Rice Ramen Noodles from Costco)

To top:

• Seaweed snacks, crumbled
• Everything but the bagel seasoning, garlic powder

Instructions:

1. Fortify the broth
Add 3.5 cups bone broth to a soup pot and drop in the iron fish (if using). Squeeze in lemon juice — this is a key step if you are using the iron fish. The acid is what allows iron to leach into the liquid. Simmer for 10 minutes.

*Reserve 1/2 cup bone broth for the end (to mix with miso).

2. Remove the fish(if using)
Fish out the iron fish with a spoon, like you would a bay leaf.

3. Add greens and tofu
Add your chopped greens and cubed tofu. Tofu itself is pretty neutral, so it will absorb whatever is around it. Let it warm through 2-3 minutes.

4. Make the miso broth mixture — don’t boil miso
This is my secret for making soup tasty (and full of gut-loving probiotics). In a small measuring cup, whisk 1 Tbsp miso into 1/2 cup of the reserved broth until smooth. Miso is fermented soybean paste, so it brings savory umami and live cultures. If you boil it hard you lose that goodness, so I always whisk it separately first and add at the end.

Pour the miso broth mixture back into the pot and stir. Keep heat low.

5. Add cooked noodles to the pot.

6. Serve
Ladle into bowls and top with crumbled seaweed snacks and Everything But The Bagel seasoning, garlic powder, and/or more salt & pepper.