Share your Ramen Recipe

[matthew k]

Would

[Enyaw]

KISS too.

 

Ramen pack and snack size Spam.

[Bonzo]

My latest simple and good ramen solution is Rice Ramen from Lotus:

https://shop.lotusfoods.com/Rice-Ramen/c/[email protected]

I love raiding the local Asian supermarket for ramen oddities, but my wife has two food allergies: artificial preservatives and MSG…and that puts basically every pre-packaged ramen out of commission for us.  The Lotus offering was a godsend: good ingredients, nothing artificial, and affordable.  My favorite is the millet/brown rice with miso, but they’re all good.  It’s easy to add whatever you like to this one, and it’s vegan-friendly right out of the package.  I like a little bit of pork or chicken or beef in mine, but you can add anything you like.  Tofu and dried shiitake would probably be amazing.  Either way, it’s good stuff.

[Yun Wang]

There are dozens of kinds of packaged ramen in Chinese supermarkets if you are interested in visiting one. Searched on Amazon, they are way over priced. After reading posts from Back Country Foodie (https://backcountryfoodie.com/), I started to add dried veggies and nuts&seeds in plain ramen, the variety to add depends on the mood each day. Most of dried stuff from Mother Earth Products (https://motherearthproducts.com/). Nothing is tried on trail yet, only at work where lunch break is about 30 min. Are you vegan? I am vegan, too! Happy trail and happy ramening!

[Philip Tschersich]

If it’s good enough to be Korean street food, it’s good enough for me!

[Note the NongShim packet; sadly non-‘Black’, but redeemed with veggies, an egg, baby dumplings and American cheese!]

[Bonzo]

We had a very successful combination this weekend when testing a meal: Rice Ramen’s Jade Pearl with lots of fun stuff added to it.  I posted the image in the meal-test thread, but here are the details:

• Jade Pearl noodles from Rice Ramen; this is a rice-and-bamboo-juice noodle with a white miso soup base, with some nori thrown in for good measure.  Yummy all on its own!
• A few scraps of leftover teriyaki venison jerky.
• Dried mushrooms.
• Dried shrimp.
• Half a sheet of water-soluble nori, cut into small strips, to give the base a bit more seafood-ish flavor.

We soaked the jerky, mushrooms, extra nori and shrimp for about ten minutes in the pot; it could have used a few more because a few pieces were a bit tough, still.  Brought it to a boil, added the ramen and soup contents, and let it simmer for about five minutes.  Shut down the stove and closed up the pot after that and gave it a few minutes to soak and blend, and then dove in.  Quite good!  Next time, however, I’ll tenderize the jerky that I want to use for soups, and I think I’m just going to dry my own shrimp from now on; I’m still not really satisfied with any that I’ve purchased.  Overall, we were pleased…and it went really well with a good Altbarisch Dunkel!

[Cameron M]

+1 Lotusfoods. I don’t do MSG, avoid onion powder, and my wife can’t do garlic. I sometimes add a miso pack and odd vegetables. Ramen is among the most satisfying but least caloric backpacking meals. Of course, it gets pulverzied before going into the bear canister. I assume that the pulverization results in faster hydration, but I am not quite motivated enough to do exhaustive at-home testing on this matter.

[Bonzo]

+1 Lotusfoods. I don’t do MSG, avoid onion powder, and my wife can’t do garlic. I sometimes add a miso pack and odd vegetables. Ramen is among the most satisfying but least caloric backpacking meals. Of course, it gets pulverzied before going into the bear canister. I assume that the pulverization results in faster hydration, but I am not quite motivated enough to do exhaustive at-home testing on this matter.

I’ve never noticed a difference in hydration times, but that’s mostly because 90% of my total ramen-hydrating time is spent hydrating things other than ramen; if crushing the noodles – <shiver> – saves ten seconds, I’d never know…but it seems like my ramen crumbs from the bottom of the bag are just as cooked as the longer noodles, each and every time.

[Worth Donaldson]

It’s not ramen in the traditional sense but it does use a block of ramen noodles. My wife does not like smells and sound of the dehydrator doing its job; thus, I purchase freeze dried ingredients in bulk. You can substitute accordingly.

https://worthdonaldson.weebly.com/somalian-spaghetti.html

[Eugene Hollingsworth]

Bump on this thread:   add a little peanut powder or peanut butter to any tai curry chicken ramen. Makes me hungry just thinking about it.

[Paul Wagner]

I’m with Bonzo and Yun Swanson on this one.  We stop by an Asian grocery store every once in a while, and stock up on a wonderful variety of flavors and styles.  Virtually every Asian culture has a version of ramen…and we’re determined to try them all!

[Chris Jones]

Not a recipe but I really like ramen with peanut butter, siracha, and lime.

[matthew k]

That is a good idea. Perhaps relevant:

These are incredibly fresh tasting. I have used the lemon version on the trail to make delightful variations of instant hummus.

[edit: or you could just bring a lime on a shorter trip]

[Bonzo]

I, for one, am very interested in this so-called “instant hummus”…which I will not believe to truly exist unless it is proven to me by the act of sharing a recipe and/or photos.

[AK Granola]

omg – instant hummus has been around for 30 years. It’s one of my stand bys for day hikes as well as longer trips. Go to your local Co-op grocery; they have it in bulk. You mix it with a bit of olive oil and dried lemon or lime (as posted above). You can put in dried tomatoes or olives, or just eat it straight up, with crackers, tortillas, whatever. Takes 1 minute to rehydrate. Here is a brand i’m not familiar with; I can take a photo of what I use at some point, but because I buy in bulk, I don’t have a brand name for you. Find your local hippie grocery.

[Bonzo]

Find your local hippie grocery.

Yeah…we don’t actually have one of those.  Also, for the record: I have, in fact, heard of hummus mix/powder…I’ve just never found one that I like.  I have not tried many, admittedly, and I really want to like it…but in the same way that riced cauliflower has gone full Admiral Ozzel and failed me for the last time, I’ve given up on an instant hummus that appeals.  I don’t understand why it’s so very different when I make it, compared to the good hummus I’ve had in the past; thus, my suspicious desire for the recipe.  I would also like to know of the brand that you use.

[matthew k]

This brand is stupid-tasty. 

Perhaps the best backpacking meal I have ever eaten was this brand of hummus. We enjoyed it with cayenne, olive oil, a true lemon packet, sunflower kernels and some foraged wild onions. It was eaten on our final two flour tortillas in McLure Meadow in June, 2015.

I can make better hummus from scratch but this stuff is easily better than most grocery store hummus. It’s a fine powder so it packs perfectly and rehydrates in seconds. So good.

[AK Granola]

Co-op groceries are pretty much everywhere. Maybe a bit of  a drive from where you are, but worth it. Lots of great dehy stuff in bulk, plus other good options for backpacking. Of course instant anything isn’t as great as fresh. But out on the trail, when you’re hungry…

https://www.ncg.coop/find-co-op

[dmorgan]

Bumping the Ramen part of this thread. There are several instant ramens sold in Japanese 7-elevens under the Nissin brand that are fantastic (but expensive to import). Some of these ramens are made in conjunction with local Tokyo ramen shops.

My personal favorite is the Nissin 7 eleven ippudo “Hakada Tonkatsu” (pork bone broth). It’s usually available on amazon and other import websites. I ditch the big styrofoam bowl for backpacking trips. The flavor packets include black garlic, miso, pork bone broth powder, dried green onions, cloud-ear mushrooms, and a slice of Chashu roast pork. It’s really on another level compared to the instant ramens sold in the U.S. Pricey, but worth it. Although Bonzo’s self-made ramen looks great, too.

[Bonzo]

Thanks, Karen; I’ll check around!  I’d love to have a good co-op.

I’ll have to get some pictures of the latest ramen offerings; I went and upped my game.

Hmmm…the phrase “hike-in ramen cook-off” just entered my mind…

🤔

 

[matthew k]

I bet this would be stupid tasty with a pack of peanut butter on top of noodles.

https://a.co/d/7snnoZ8 (it’s freeze dried kimchi)

[David D]

That 7-11 ramen looks great, thanks for sharing.  Something to look for next opportunity.

This is my go to with what I can buy local. Easy prep, ingredients keep for days, and it assembles quickly.  Assuming a few oz veg: 950 calories, 20g protein, 58g carb (21g sugar, 6g fiber), 107kcal/oz

NISSIN Demae Ramen Instant Noodles With Sesame Oil

Raw finely diced red pepper, onions & mushrooms in small ziploc.  Damp brush prep mushrooms, not wash, let air dry an hour or so.  On the hunt at Asian grocers for more interesting dehydrated shrooms

Premixed dry blend: Coconut Milk Powder, 1 tsp; to taste: garlic powder, ginger powder, red pepper flakes

3Tbs crunchy peanut butter

1Tbs honey

 

[matthew k]

Yum. Would.

[Philip Tschersich]

I have actually used to that freeze dried kimchi before. It was pretty good, but not necessarily a lot better than kimchi dried at home in a food dehydrator. (Which ends up being a lot cheaper, especially if you make your own kimchi from scratch.)

[Yun Wang]

Here is a very good grocery website the Chinese use frequently to buy food online. You may find all types of noodles and snacks.

https://www.yamibuy.com/en/search?q=instant+noodle&content=instant+noodle&index=0&module_name=input&bu_type=search&track=search-input-0-instant+noodle

Here’s a link to dried tofu  (fuzhu 腐竹) which hydrates in a minute. Very protein rich:

https://www.yamibuy.com/en/search?q=%E8%85%90%E7%AB%B9&content=%E8%85%90%E7%AB%B9&index=0&module_name=input&bu_type=search&track=search-input-0-%E8%85%90%E7%AB%B9

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