easy-to-make backpacking recipes Plant-based backpacking meals Recipes for Winter Backpacking Simple Ramen vegan backpacking recipes

Super Simple Ramen

Ramen is a popular backpacking choice, but usually in ready-made and prepackaged forms. Here I’m going to share a very simple way to create your own fresh Ramen. This recipe will work well in deep cold winter conditions (0–15ºF).


  • Ramen noodles
  • 1 tbsp on Miso paste
  • 1/4 cup of canned corn. Precooked corn or Edamame (soy beans). Trader Joes sells packages of precooked edamame.
  • 1/2 Spring onion
  • 1 ounce Enoki mushrooms or any mushroom you prefer
  • 1 tbsp chili oil
  • 1 tbsp of sesame seeds
  • 1 tbsp of peanuts
  • Chopped dried seaweed
block of ramen noodles
About 2.5–3 ounces of Ramen noodles makes a serving. This whole wheat Ramen comes in blocks weighing 2.5 ounces.

Prepare at home

Chop seaweed and spring onion

ramin ingredients


  • Boil water
  • Add Ramin noodles (cook 2 minutes)
  • Add Miso paste to hot water and disolve
  • Add toppings (Enoki mushrooms, corn, seaweed, spring onions, corn, sesame seeds and peanuts. )



ramin packaged

There are ready-made Ramen meals that you can eat as is or improve with fresh veggies. The same is true for miso soups.

Low-cost and lightweight Ramen and Tofu Miso Soup. I used Miso paste, but you could easily use a dehydrated Miso soup mix as an alternative broth. The packaged Ramen noodles are lighter than the ones I usually pack.

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