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Ramen While Camping

Camping ramen made in one pot over a campfire: tender instant noodles, poached eggs, and mixed vegetables in a quick soy-seasoned broth. Steam-ready bowls with green onions and optional hot sauce for an easy, budget-friendly meal outdoors.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Instant ramen
  • 4 packages instant ramen noodles Reserve the seasoning packets for finishing.
Broth
  • 6 cup water Use to cook the noodles and vegetables.
Egg topping
  • 4 eggs Crack directly into the simmering pot to poach.
Vegetables
  • 1 cup frozen mixed vegetables Add with the noodles so they heat through.
Fresh garnish
  • 2 green onions Slice for topping just before serving.
Seasoning
  • 0.25 tbsp soy sauce Add to taste at the table or in the bowls.
Heat (optional)
  • 0.25 tsp hot sauce Optional; serve on the side or add to taste.

Equipment

  • 1 Dutch oven

Method
 

Campfire ramen
  1. Bring 6 cups water to a boil in a pot over the campfire, maintaining a rolling boil so steam is clearly visible.
  2. Add instant ramen noodles (and reserve the seasoning packets) plus frozen mixed vegetables, then stir once so the vegetables are submerged.
  3. Cook for 3 minutes with a steady simmer, keeping the pot uncovered enough to maintain visible bubbling around the noodles.
  4. Crack the eggs directly into the pot, spacing them apart so the whites set as the bubbles rise.
  5. Continue cooking for 3-4 minutes until the eggs are poached and the noodles are tender, watching for opaque whites and softened noodles.
  6. Stir in the reserved ramen seasoning packets until dissolved and the broth turns uniformly seasoned.
  7. Divide the ramen into bowls and top each serving with sliced green onions, then add soy sauce and hot sauce to taste.

Notes

Pro tip: crack the eggs only after the noodles have been simmering for a few minutes so the whites poach quickly without breaking up the noodles. Store leftovers in the fridge up to 3 days; reheat gently until steaming (eggs may firm up). Freezing isn’t recommended for best egg texture. For a gluten-free swap, use certified gluten-free instant ramen noodles and gluten-free soy sauce.