Miso Shiitake Noodles
Serves 1
This is one of the dishes I created for Warner Springs Monty for his PCT trip this year. He even added some freshly picked mushrooms to it one night (please ID your mushrooms before consuming!)
1 0.94oz package instant miso soup (Trader Joes)
1/4 cup dried shiitake mushrooms, broken up
1/4 t garlic powder
2 T dried mixed vegetables
1 cup rice noodles or angel hair pasta
At home: combine all of the ingredients in a zip locking plastic bag.
In camp: bring 2 1/2 cups water to boil. Add the contents of the bag.
Simmer until the noodles are cooked. Add more water to taste.
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Mushroom Ramen Soup
Serves 1-2
1 3 ounce package ramen noodles (any flavor)
1/4 cup dried shiitake mushrooms, broken up
1 tablespoon dried mixed vegetables
1 teaspoon dried chives
1/4 teaspoon ground ginger
1 tablespoon cooking oil
1 teaspoon rice wine vinegar
chili oil to taste (optional)
At home: discard the seasoning packet from the ramen noodles.
Combine all of the dry ingredients in a zip locking plastic bag.
Carry the liquid ingredients in a screw top container.
In camp: bring about 2 cups of water to boil. Add the noodles and vegetables.
Stir well until noodles are soft and vegetables are rehydrated.
Stir in oil and vinegar just before serving.
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Beefy Noodle Bowl
Serves 2
3 tablespoons beef jerky, shredded
1 3 ounce package ramen noodles (any flavor)
1 1 ounce package instant onion soup
2 tablespoons mixed vegetables
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon dried cilantro
1-2 packets soy sauce to taste
At home: discard the seasoning packet from the ramen noodles.
Combine all of the dry ingredients in a zip locking plastic bag.
In camp: bring about 2 cups of water to boil. Add the noodles and vegetables.
Stir well until noodles are soft and vegetables are rehydrated.
Season with soy sauce to taste.
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Cinnamon Beef Noodle Soup
Serves 1-2
Note: this does thicken as it sits.
1 teaspoon ground cinnamon
1/2 teaspoont onion flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon vegetable or chicken bouillon
1 teaspoon dried cilantro
1 tablespoon mixed dried vegetables
1/4 teaspoon chili paste (or more if you like spicy)
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
2 tablespoon beef jerky, shredded
1 bunch somen noodles, broken up (about 1 cup)
At home: combine all of the dry ingredients except the noodles and meat in a zip locking plastic bag.
Carry the meat and noodles separately. Carry the liquids in a screw top container.
In camp: bring 1 1/2 cups of water to a boil. Add the noodles and meat.
Simmer until the noodles are cooked and the meat is tender. Add the dry ingredients and the sauce.
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Turtle Noodle Soup
Carrots and snow peas do amazingly well in you pack for several days. You could
also use snap peas. No turtles were hurt in the making of this recipe. 
5 dry shiitake mushrooms, broken up
½ teaspoon ground ginger
½ teaspoon garlic powder
1 teaspoon rice wine vinegar
2 tablespoons soy sauce
1 bundle of soba noodles, broken up
1/3 cup carrots, sliced thinly
12 snow peas, cut in thirds
toasted sesame seeds (optional)
At home: in a screw top bottle, combine the ginger, garlic, vinegar and soy sauce.
In a zip locking bag, combine the mushrooms and the noodles. In a second bag,
combine the carrots and snow peas.
In camp: bring 2 cups of water to a boil. Add the noodles and mushrooms. Cook
until the pasta is al dente and the mushrooms have rehydrated. Add the garlic, ginger,
soy sauce and vinegar. Taste. Add more water if necessary. Add the carrots and
snow peas just before serving so they stay a little crunch. Serve topped with sesame seeds.
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Split Pea and Bacon Soup
Serves 1-2
1/3 cup green split peas (either soup mix or cooked and dried)
2 tablespoons shelf stable bacon
1 tablespoon dried carrots
1 tablespoon dried potato shreds
1 teaspoon onion flakes
1 teaspoon dried celery (or 1/4 teaspoon celery seeds)
1 teaspoon chicken boullion
1/2 teaspoon dried parsley
At home: combine everything in a zip locking plastic bag.
In camp: add more than enough water to cover. Stir well and then place in a cozy.
Let stand 5 minutes. Add more water if needed.
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Black Bean and Lime
Serves 1
1 tablespoon dried corn
1/4 cup dried black beans
1 packet True Lime©
1/2 teaspoon onion flakes
1 teaspoon dried tomatoes
1/2 teaspoon chicken or vegetable bouillon
1 t shelf stable bacon (optional)
1/4 teaspoon ground cumin
1/4 teaspoon dried cilantro
At home: combine all of the ingredients in a zip locking plastic bag.
In camp: add enough hot water to cover. Let stand for 5 minutes until the beans and vegetables are rehydrated.
Add more water if needed.
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Tomato Basil Lentil Soup

1 serving
Dried lentils and tomato powder can be purchased from Harmony House Foods or made at home in the dehydrator.
1/4 cup dried lentils
1 tablespoon dried tomatoes
1 tablespoon tomato powder
1 teaspoon chicken or vegetable bouillon
2 teaspoons dried carrots
1/2 teaspoon dried basil
1 teaspoon onion flakes
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper to taste
At home: combine all of the ingredients in a zip locking plastic bag.
In camp: add enough hot water to cover. Allow to rehydrate. Add more water to reach desired consistency.
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Three Sisters Stew

1 serving
The dried vegetable can be purchased from Just Tomatoes or Harmony House Foods.
Dried kidney beans can often be found in the bulk bins at grocery or natural food stores.
1/3 cup dried diced zucchini
1/3 cup dried corn
1/3 cup dried kidney beans
1/4 cup instant rice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 tablespoon vegetable or chicken bouillon
1 t onion flakes
salt and pepper to taste
At home: combine everything in a zip locking plastic bag.
In camp: add enough water to cover. Allow the beans and vegetables to rehydrate.
Add more water to get the consistency you desire.
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Oyster Veggie Leek Stew
Serves 2
1 ** ounce can smoked oysters
1 1.8 ounce package Knorr Leek Soup mix
2 tablespoons dried mixed vegetables
½ cup potato slices, broken up
½ cup powdered milk
Salt and pepper to taste
At home: combine the powdered milk, soup mix and vegetables
in a zip locking plastic bag. Carry the oysters seperately.
In camp: bring about 3 cups of water to a boil. Add the soup mix.
Stir, breaking up any lumps. When the vegetables are rehydrated,
add the oysters and their juice and simmer until heated through.
Season with salt and pepper to taste.
Backpacker's Quinoa Soup with Avacado and Corn
If you can't find the instant/quick cooking barley, you can cook barley at home and dry it in a dehydrator.
1/4 cup quick cooking barley
1/4 cup dried mushrooms (I like a blend)
1 t vegetable or chicken bouillon
1/4 teaspoon garlic powder
1/2 teaspoon onion flakes
1/4 teaspoon thyme
salt and pepper to taste
1 tablespoon soy sauce
1 tablespoon dry sherry
At home: combine all of the dry ingredients in a zip locking plastic bag.
Place the soy sauce and sherry in a screw top container.
In camp: add just enough boiling water to cover and let sit until the barley is reconstituted.
Add the soy sauce and sherry. Add more water (if desired) to get the consistency you want.
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Herbed Salmon Orzo Soup
1 cup orzo pasta
1 tablespoon butter powder
½ teaspoon garlic powder
1 packet of True Lemon©
1 teaspoon dried basil
1 tablespoon dried parsley
salt and pepper to taste
1 3-ounce packet of salmon
At home: Combine all of the ingredients except the salmon in a zip-locking
plastic bag. Carry the salmon separately.
In camp: Bring 2 cups of water to a boil. Add the pasta and salmon. Simmer
until the pasta is cooked through. Serve.
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