As the weather cools down, there is still a lot to look forward to at camp, like cooking warm comfort foods to enjoy by the fire. Soups, pasta, and stews are on the menu. But my favorite cold-weather camp meal by far is ramen.
“Ramen, ラーメン, is a Japanese word meaning pulled noodles, and typically is a type of wheat noodle in broth. But ramen flavors and ingredients vary widely across Japan and China (where the dish also has origins).
You don’t need much to make an epic bowl of ramen — just consider the fundamentals of noodles, veggies, protein, and broth. And because most of the dish can be cooked in one pot, it’s the perfect thing to make in smaller kitchens, when on the road, or at the campground. Plus, everyone can customize their own bowl with toppings.
Here are 5 ingredients that will upgrade your ramen from packet to plate every time. The base recipe is below — all you need to do is choose your toppings.
Vegetable Add-ins:
- Bok Choy Bok choy is a delicious green packed with vitamins. All you need to do to prepare it, is slice length-wise, and toss into the hot broth for a few minutes to cook. Plus, this nutrient-rich veggie keeps well for days in a cooler.
- Nori Sheets of nori, or seaweed snacks, are easy to find in most stores. Grab a knife, slice into squares, and add to the bowl right before serving, to add an extra rich, umami flavor.
- Caramelized onions Onions are such a durable and versatile vegetable that you’re sure to have on had already. Carmelizing them takes your ramen to the next level. I recommend a white onion, not sweet. Slice it up small and throw it in a pan with oil or butter for a few minutes until tender and golden, before adding it in to your soup.
Image credit: Mary Murphy
Protein Upgrades:
- Fried Egg Traditionally, ramen may have a soft-boiled egg, which requires salting the water, boiling, soaking in an ice bath, then carefully peeling. Instead, a scrambled or fried egg in a pan works just as well to add some protein to any bowl! Insider tip: If you’re scared of your eggs breaking in your cooler, you can always pre crack your eggs into a Tupperware for short trips!
- Tofu (included in base recipe) I never go without tofu in my ramen because it’s such an easy topping. Tofu also doesn’t always need to be refrigerated (it’s sold in shelf-stable boxes). The trick is to buy firm tofu, and dice into small squares so it cooks well and there’s plenty in every bite. Add it directly to your broth after the noodles cook; you can also brown the tofu in a pan if you are cooking other toppings.
Bonus: Fresh Chopped Scallions
Don’t skimp on the final touches! Green onions or scallions will jazz up any bowl. Especially for kids who may not like other veggies (mushrooms, etc.), this is an easy add-in which doesn’t require any additional cooking and adds great texture and flavor.
Homemade ramen, upgraded from the packet with bok choy, tofu, caramelized onions, and chili. Image credit: Mary Murphy
Basic Campsite Ramen Recipe (feeds 2-3 people):
2 packets instant ramen noodles (choose any flavor), including spice packet
4 cups boiling water
1 block tofu, diced
Dash of soy sauce
1 tablespoon miso paste
High-protein version: stir in a tablespoon of bone broth or bouillon base for extra protein
Chili crisp oil or sriracha for spice, to taste
+Choose 2-3 Ingredient Upgrades from the list
Method: Cook according to packet instructions, adding in extra water for the broth, before adding in toppings of choice. Most variations can be cooked with one pot and pan. Add final touches like salt, pepper, chili oil, sesame seeds, etc. at the end. Serve hot.
I’ve made countless variations on my ramen recipe when camping because it’s so good. Recently, I’ve even switched from instant noodle packets to thicker, udon wheat noodles (another amazing swap). After trying ramen with these ingredient upgrades, you’ll never knock instant noodles again!
