Backpacking Ramen Soup
This backpacking ramen soup recipe is filled with hearty meat and veggies, and lots of delicious flavor. Plus, all ingredients are shelf-stable and don’t require refrigeration— perfect for camping along the trail!
Ingredients
- 2-3 cups water (see Notes)
- ¼ cup dried shitake mushrooms , chopped
- 2 oz jerky , chopped
- 3 oz ramen noodle soup packet (with flavor packet)
- ½ cup freeze-dried veggies , like carrots, corn and peas
- 1 Tbsp soy sauce (1 takeout soy sauce packet)
- 1 Tbsp sesame oil (optional)
- 1 tsp sriracha (optional)
- ¼ cup crispy fried onions (optional)
Instructions
- Bring pot of water to boil. Add jerky pieces and mushrooms to the water and cover. Simmer for 5 minutes.
- Add vegetables and dried noodles and simmer 3-5 minutes until both are tender (time depends on noodles used).
- Turn off the heat and add soy sauce, sesame oil and ramen flavor packet.
- Before serving, top with sriracha and crispy fried onions if desired.
Notes
- This ramen will feed 1-2 people, depending on how hungry you are (Nutrition facts are for 1 serving).
- Water amount is flexible depending on how many people you're feeding, how much broth you like in your soup, and size of pot.
- You can use any dried Asian noodles in place of ramen noodle soup package. If using noodles that don't include a flavor packet, add 1 tsp flavored bouillon. Adjust cooking time as needed.
- I like the combination of teriyaki beef jerky and beef-flavored ramen noodles, but use what you prefer. Regular or turkey jerky would also work fine.
- If you can't find freeze-dried vegetables at your grocery store, you can buy some online.
- See the article accompanying this recipe for more flavor suggestions and substitutions.
Nutrition
Calories: 781kcal | Carbohydrates: 85g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 27mg | Sodium: 3930mg | Potassium: 829mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4631IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 8mg