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Ramen While Camping

Camping ramen with instant noodles, tender eggs, and vegetables cooked in one pot over the campfire. This easy meal takes about 15 minutes from boil to steaming bowls with green onions and soy sauce.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Ramen base
  • 4 packages instant ramen noodles Reserve seasoning packets; discard or save according to package directions.
  • 6 cup water For boiling and cooking noodles.
  • 4 eggs Crack directly into the pot to poach.
  • 1 cup frozen mixed vegetables Add during noodle boil so they heat through.
  • 2 green onions Slice for topping.
  • 1 tbsp soy sauce Use to taste; add after dividing into bowls.
  • 0.25 tsp hot sauce (optional) Optional topping, add to taste.

Equipment

  • 1 Dutch oven

Method
 

Boil the water
  1. Bring 6 cups water to a rolling boil in a pot over the campfire, stirring occasionally so it heats evenly. You should see continuous bubbling across the surface before adding anything.
Cook noodles and vegetables
  1. Add 4 packages instant ramen noodles (reserve seasoning packets) and 1 cup frozen mixed vegetables to the boiling water. Continue campfire boil until the noodles are softened, about 3 minutes, with active bubbling around the noodles.
  2. Cook for an additional 3-4 minutes after adding the noodles and vegetables, until the noodles are tender. Keep the pot at a steady boil so the vegetables heat through.
Poach the eggs
  1. Crack 4 eggs directly into the pot after the first 3 minutes. Let them poach in the simmering boil until set around the edges, about 2-4 minutes, with whites turning opaque.
Season and serve
  1. Stir in the reserved ramen seasoning packets and combine everything until the broth is evenly seasoned. Aim for a hot, steaming broth with no dry seasoning pockets.
  2. Divide the ramen into bowls and top each serving with sliced green onions. Drizzle soy sauce to taste and add hot sauce if using, then serve immediately while steaming.

Notes

Pro tip: crack the eggs one at a time near the center of the pot so they poach without breaking the noodles too much. Store leftovers in a sealed container in the fridge up to 3 days; reheat to steaming on a camp stove or in a microwave, adding a splash of water if needed. Freezing isn’t recommended because the noodles and eggs can soften unevenly. For a gluten-free swap, use gluten-free instant ramen and tamari in place of soy sauce.