Ginger and Soy Ramen
Instant ramen built around vegetables and ginger, simmered without draining.
- calories
- 450
- weight
- 5 oz
- cal / oz
- 90
- protein
- 12 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 3 min
- total time
- 6 min
- water
- 240 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Backpacking
- Dairy free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Dump and stir
Ingredients
| Ramen noodles | 1 block (3 oz) | discard the flavor packet |
|---|---|---|
| Dehydrated vegetable mix | 1/4 cup | stew mix or any dried veggie blend |
| Garlic powder | 1 tsp | |
| Dried ginger | 1/4 tsp | |
| Coconut aminos or soy sauce | 1-2 tbsp | or 2 packets if powdered |
| Lemon juice | 1 tbsp | or 3 packets if powdered |
Method
- Rehydrate the vegetable mix: pour 1/4 cup cold water over it and let sit for 30 minutes. This can happen while setting up camp.
- Boil 1 cup of water in a small pot. Stir in the coconut aminos and lemon juice.
- Break the ramen block and drop it in. Discard the flavor packet. Stir in the rehydrated vegetables and their water.
- Simmer for 3 minutes, stirring often. Most of the water will absorb into the noodles.
- If it's still soupy, simmer 1 more minute. Eat from the pot.
Ramen built around dehydrated vegetables for substance. The veggies rehydrate separately in a small pool of water, then everything goes to the pot together. Boiling and simmering at once means almost no liquid waste—the noodles absorb what you cook with, so there’s nothing left to drain.
Ginger and garlic do the heavy work here. Without the ramen flavor packet, you need another layer of salt and umami to keep this from tasting hollow. That’s why the soy sauce or coconut aminos matters, and why the lemon juice isn’t optional.
Packing
Mix the dried vegetables, garlic, and ginger into a single snack bag at home. Carry the ramen block separately. Pre-portion lemon juice and coconut aminos into small dropper bottles or packets.
Variations
- Use soy sauce instead of coconut aminos for a saltier flavor.
- Powdered mushroom stirred into the vegetable mix deepens the umami.
- A tablespoon of powdered tofu or TVP adds protein without weight.
- Dried chili or chili flakes stirred in at the end bring heat.
https://trailcooking.com/2021/12/29/ginger-and-soy-ramen