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!
½cupfreeze-dried veggies, like carrots, corn and peas
1Tbspsoy sauce(1 takeout soy sauce packet)
1Tbspsesame oil(optional)
1tspsriracha(optional)
¼cupcrispy 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.
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.