Ramen Bomb
Ramen, instant potatoes, and a hunk of cheese. The thru-hiker calorie delivery system.
- calories
- 850
- weight
- 6.5 oz
- cal / oz
- 131
- protein
- 20 g
- serves
- 1, scales
- prep
- 1 min
- cook
- 6 min
- total time
- 7 min
- water
- 500 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
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Winter / snow
- Vegetarian
- One pot
- Grab and go
- Shelf stable
- Dump and stir
Ingredients
| Instant ramen | 1 block | keep the seasoning packet |
|---|---|---|
| Instant mashed potato flakes | 1/2 cup | |
| Hard cheese | 1 oz | gouda or cheddar travels best |
| Olive oil | 1 tbsp | carried in a small dropper bottle |
Method
- Boil 500 ml of water and drop in the ramen block. Two minutes, no more.
- Kill the heat. Stir in the potato flakes a little at a time until it stops being soup.
- Crumble in the cheese and pour the oil over the top. Stir until the cheese disappears.
- Eat it before it sets up. It will set up.
The Ramen Bomb is less a recipe than a physics problem: how many calories fit in one pot with one boil and one spoon. The potato flakes are the trick. They thicken ramen into something with body, and they carry fat far better than broth does.
Cheese and oil are where the calories actually come from. Skip them and you have a wet, salty snack rather than a dinner.
Packing
Ramen block, seasoning, and potato flakes go in one quart freezer bag. Cheese rides separately or it greases everything.
Variations
- Add a foil packet of tuna or chicken for another 20 g of protein.
- A spoonful of miso paste in place of the seasoning packet is a real upgrade.