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Ramen While Camping

Camping ramen made with instant noodles in a single pot over the campfire for a fast, comforting meal. Tender noodles and poached eggs are cooked right in the simmering broth with frozen vegetables and finished with green onions.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Instant ramen noodles
  • 4 package instant ramen noodles Keep the seasoning packets; add them at the end.
Water
  • 6 cup water For boiling and simmering the ramen broth.
Eggs and vegetables
  • 4 eggs Crack directly into the pot for poached-style eggs.
  • 1 cup frozen mixed vegetables Add straight from frozen to warm through.
Toppings and seasoning
  • 2 green onions Slice before cooking; use for garnish.
  • 1 tbsp soy sauce Add to taste to season the finished bowls.
  • 1 tsp hot sauce Optional; add to individual bowls.

Equipment

  • 1 cast iron skillet

Method
 

Boil the broth
  1. Bring 6 cups water to a boil in a pot over the campfire, watching for rolling bubbles before continuing.
  2. Add the 4 packages instant ramen noodles (reserve seasoning packets) and 1 cup frozen mixed vegetables, stirring so everything is in the water evenly.
Cook noodles and poach eggs
  1. Cook for 3 minutes at a steady simmer, until the noodles begin to soften and the vegetables are warmed through.
  2. Crack 4 eggs directly into the pot, spacing them apart so they can poach without breaking too much.
  3. Continue cooking for 3-4 minutes at a gentle simmer, until the eggs are poached and the noodles are tender, with occasional stirs to prevent sticking.
Season and serve
  1. Add the ramen seasoning packets and stir to combine, keeping the broth hot and evenly seasoned.
  2. Divide the ramen into bowls and top with green onions, then add soy sauce to taste and hot sauce if desired.

Notes

To keep eggs intact, crack them slowly close to the surface and avoid aggressive stirring after adding them. Refrigerate leftovers in a sealed container for up to 2 days; freeze is not recommended because the noodles and eggs can change texture. For a lower-sodium option, use reduced-sodium seasoning packets or replace with a smaller amount of soy sauce.