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Ramen While Camping

Camping ramen made in one pot: instant noodles simmered with frozen vegetables and poached eggs for a hot, steaming bowl. Ready fast over a campfire, topped with green onions and soy sauce.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Instant ramen
  • 4 can (3 oz) instant ramen noodles Use the included seasoning packets; reserve them for the final step.
Water and vegetables
  • 6 cup water
  • 1 cup frozen mixed vegetables
Eggs and toppings
  • 4 eggs Crack directly into the boiling pot to poach.
  • 2 green onions Slice for topping.
  • 1 soy sauce Add to taste at the end.
  • 1 hot sauce Optional, for serving.

Equipment

  • 1 Dutch oven

Method
 

Boil
  1. Bring 6 cups water to a boil in a pot over the campfire, maintaining a steady rolling boil (100°C/212°F). Visually, look for constant bubbles across the surface.
Simmer noodles and vegetables
  1. Add the instant ramen noodles and frozen mixed vegetables to the boiling water, keeping the boil going. Cook for 3 minutes, stirring once or twice so the noodles stay separated.
Poach the eggs
  1. Crack the eggs directly into the pot and lower the heat slightly to keep a gentle boil (around 95–100°C/203–212°F). Cook for 3-4 minutes until the eggs are poached and the noodles are tender.
Season and combine
  1. Stir in the reserved ramen seasoning packets until fully dissolved and evenly colored. The broth should look uniform with no visible powder streaks.
Serve
  1. Divide the ramen into bowls and top with sliced green onions. Drizzle with soy sauce to taste and add hot sauce if desired, then serve immediately while steaming.

Notes

For less mess at camp, crack the eggs over the pot one at a time so shells don’t fall in. Keep leftovers in a sealed container in the fridge up to 2 days; reheat until hot, adding a splash of water if the noodles thicken. Freezing isn’t recommended because eggs and noodles can turn rubbery. For a lighter option, use fewer packets of seasoning and replace some with low-sodium soy sauce to reduce sodium.