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Ramen While Camping

Camping ramen made with instant noodles cooked in a camp pot—tender noodles and lightly poached eggs right in the boiling broth. Frozen mixed vegetables and sliced green onions add color and crunch, with soy sauce and optional hot sauce for easy heat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Instant ramen noodles
  • 4 packages instant ramen noodles Reserve the seasoning packets for finishing.
Water
  • 6 cup water
Eggs
  • 4 eggs Crack directly into the simmering broth to poach.
Frozen vegetables
  • 1 cup frozen mixed vegetables
Green onions
  • 2 green onions Slice and use as a topping.
Soy sauce
  • 0.5 tbsp soy sauce Add to bowls to taste.
Hot sauce
  • 0.5 tbsp hot sauce Optional—add to bowls if you want extra heat.

Equipment

  • 1 camp pot

Method
 

Cook the broth
  1. Bring 6 cups water to a boil in a pot over the campfire. You should see steady bubbling from the bottom of the pot.
  2. Add 4 packages instant ramen noodles (reserve the seasoning packets) and 1 cup frozen mixed vegetables to the boiling water. Stir so everything is submerged and cook immediately at a rolling boil.
  3. Cook for 3 minutes, keeping the water at a steady boil. Watch for the noodles beginning to soften and separate.
  4. Crack 4 eggs directly into the pot. Keep the liquid at a gentle boil so the egg whites set while the yolks thicken.
  5. Continue cooking for 3 to 4 minutes until the eggs are poached and the noodles are tender. The noodles should be fully soft and the eggs should look set with glossy yolks.
  6. Stir in the reserved ramen seasoning packets and combine everything thoroughly. Taste the broth and make sure the seasoning is evenly mixed.
Serve
  1. Divide the ramen into bowls. Aim for an even mix of noodles, vegetables, and egg in each bowl.
  2. Top with 2 green onions and drizzle with soy sauce to taste. Finish with hot sauce on the side or directly on top if desired.

Notes

Pro tip: Crack the eggs one at a time near the surface so they poach evenly without breaking up too much. Store leftovers in a sealed container in the fridge for up to 2 days; reheat gently and add a splash of water to loosen the noodles. Freezing is not recommended because the eggs and noodles can get rubbery. For a gluten-aware swap, use ramen that’s labeled gluten-free and substitute tamari for soy sauce.