camp meals

Tomato Can Beef Udon Pot

A can of tomatoes, a bouillon cube, and shelf-stable udon. One pot, no chopping.

calories
720
weight
16 oz
cal / oz
45
protein
38 g
serves
2, scales
prep
5 min
cook
15 min
total time
20 min
water
400 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
  • Liquid fuel
  • Campfire coals
  • Car camping
  • Basecamp
  • Winter / snow
  • One pot
  • Grab and go
  • Shelf stable
  • Basic

Ingredients

Canned whole tomatoes 1 can (14 oz) whole, not diced; they break down faster
Shelf-stable udon 2 packs the vacuum-sealed kind, no refrigeration
Canned or pouched beef 10 oz roast beef or beef chunks in broth
Bouillon cube 1 cube beef or vegetable
Dried spinach or kale flakes 1/2 cup
Dried basil 1 tsp
Olive oil 1 tbsp
Water 400 ml

Method

  1. Open the tomato can and dump it into the pot, juice and all. Crush the whole tomatoes against the side with your spoon.
  2. Add 400 ml of water, the bouillon cube, and the dried greens. Bring it to a boil and let it go five minutes so the greens rehydrate.

The source version starts with frozen raw beef, which only works on a day hike out of a cooler. Canned beef does the same job with no temperature risk and no cooking time, so the pot only has to get hot, not cook anything through.

Whole canned tomatoes are worth the extra crushing. Diced tomatoes are treated with calcium chloride to hold their shape, so they stay in cubes no matter how long the pot simmers. Whole ones collapse into broth in about ten minutes, which is the whole point here.

Packing

Cans and udon ride in the bottom of the pack. Bouillon, dried greens, and basil go in one small bag together so it is one pour at camp.

Variations

  • Swap the beef for a pouch of chicken or two cans of white beans.
  • A spoonful of tomato paste from a tube deepens the broth if the can is watery.

https://iinuiblog.com/yamauma

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