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Ramen While Camping

Camping ramen made in a camp pot: tender instant noodles with poached eggs and frozen vegetables, finished with soy sauce and green onions. This easy meal is quick camping comfort—ready fast over a campfire with budget-friendly ingredients.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Instant ramen base
  • 4 can (3 oz) instant ramen noodles Use the seasoning packets included in the packages.
  • 6 cup water Enough for a brothy boil in a camp pot.
  • 1 cup frozen mixed vegetables No need to thaw; add straight from frozen.
Toppings & seasoning
  • 4 eggs Crack directly into the simmering broth for poaching.
  • 2 green onions Slice and reserve for topping.
  • 0.5 tbsp soy sauce Add to taste at the end.
  • 0.25 tsp hot sauce Optional, add to taste after serving.

Equipment

  • 1 Dutch oven

Method
 

Boil and cook
  1. Bring 6 cups water to a boil in a pot over a campfire until rolling bubbles are visible at the surface.
  2. Add 4 packages instant ramen noodles (reserve seasoning packets) and 1 cup frozen mixed vegetables, stirring so noodles separate and vegetables disperse.
  3. Cook for 3 minutes, keeping the water at a steady boil and watching for the noodles to soften at the edges.
  4. Crack 4 eggs directly into the pot and gently avoid breaking the yolks, so the whites begin to set around the noodles.
  5. Continue cooking for 3-4 minutes until the eggs are poached and the noodles are tender, with broth visibly steaming from the pot.
Season and serve
  1. Add the reserved ramen seasoning packets and stir to combine until the broth turns evenly seasoned and glossy.
  2. Divide into bowls and top with green onions, soy sauce, and hot sauce, letting the toppings sit briefly while the bowls steam.

Notes

Pro tip: keep a steady but not violent boil so the eggs poach gently and the noodles stay springy. Store leftovers in the cooler only if you can reheat quickly; refrigerate up to 2 days and reheat until steaming—add a splash of water to loosen noodles. Freezing isn’t recommended because noodles and eggs can turn rubbery. For a gluten-free swap, use gluten-free instant ramen noodles and tamari instead of soy sauce.