Serves: 2Total time: 20 minutes[ratings]

Some backpackers may associate ‘ramen noodles’ with the inexpensive staple they consumed as penniless students. This is not that ramen.

This ramen is bursting with fresh, vibrant flavors and crisp, toothsome textures. There are real veggies here, not freeze dried. There’s soy sauce sure, but only a little, and none of the mystery unpronounceable ingredients that can boost instant ramen’s sodium content to the stratosphere.

And it’s super satisfying and nourishing in ways instant ramen can’t touch. The protein and carbs here can help sustain you through tomorrow’s adventures. This recipe is tasty and well-rounded but you can also use it as a starting point and then go nuts on what you throw in there. Roasted salted peanuts are actually really good in ramen added while the noodles are boiling, come to think of it. Anyway, be creative.

Recipe courtesy of Sea to Summit. You can find ore on their blog.


• Ramen noodles (2 packages, 6oz/60g)
• 1/2 cup of carrots sliced
• 1/2 cup Shiitake mushrooms sliced
• 2-4 scallions chopped
• 2 cups fresh spinach
• 2 cloves garlic fresh or peeled cloves transported in olive oil in a leak-proof bottle
• 1″ ginger root peeled or 2 tsp. minced and transported in olive oil in a leak-proof bottle
• 4 oz veggie jerky or 6 oz tofu or 6 oz chicken
• 2 veggie bouillon cubes
• 1-2 Tbsp. olive oil or sesame oil or both
• 2-4 soy sauce packets
• Sriracha sauce (optional)


Chop the garlic, ginger, carrots, mushrooms, and scallions (2 each) using a Delta Knife and the base of an X-Bowl.

Boil 4 cups of water, (1.9 or 2.7L), then dissolve two bouillon cubes into the water. Pour broth into a serving bowl and set aside.

Combine olive and sesame oils in the now-empty cook pot to cook ginger and garlic for 1 minute. Add carrots, mushrooms, and scallions and cook until soft, around 2-4 minutes.

Add veggie broth, soy sauce, and Sriracha, jerky/tofu/chicken, and simmer for 5 minutes. Add ramen noodles and cook over low heat for 5 minutes. Serve with fresh scallions and spinach.

Tofu purchased unrefrigerated in an aseptic container (like a Tetra Pak) will keep in your backpack indefinitely. Chicken is available in foil packs which will also keep indefinitely.

Pin It on Pinterest