One Pan Wonders

Asian - Beans & Lentils - Chowders - Vegetable - Other

There are more soup and chowder recipes in the book.

Asian

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
Serves 1

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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Beans and Lentils

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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Chowders

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.

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Cream of Barley and Dill Soup
Serves 1

1/4 cup (cooked and dehydrated) barley
1 T dried carrots
1/2 t onion flakes
1 t dill
1 t vegetable or chicken bouillon
3 T powdered milk (Nido)

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add 1 to 1 1/2 cups water and simmer until barley is rehydrated.

Vegetable

Backpacker's Quinoa Soup with Avacado and Corn
Serves 1
1.4 oz packed weight (not including avocado)

1/4 cup (cooked and dehydrated) quinoa
2 tablespoons freeze dried corn
2 tablespoons dried mixed vegetables
1 tablespoon tomato powder
1 1/2 teaspoons vegetable bouillon
1 teaspoon dried cilantro
1 packet True Lime
1 fresh avacado
salt and pepper to taste

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the avacado separately.

In camp: bring about 1 1/2 cups water to a boil. Add the dry ingredients.
Stir and allow to rehydrate. Dice the avacado and stir it into the soup.
Season to taste with salt and pepper.
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Mushroom Barley Soup
Serves 1

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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Other

Chicken Ramen Soup
Serves 1

1 package ramen noodles
1 3 ounce can chicken
1 tablespoon dried corn
2 tablespoons dried shiitake mushrooms, broken up
1 tablespoon dried peas
1 packet soy sauce (or to taste)
1/2 to 1 teaspoon sesame oil, to taste
pinch red pepper flakes

At home: combine the corn, mushrooms, peas and red pepper flakes in a zip locking plastic bag.
Carry the sesame oil in a screw top container.

In camp: bring 1 1/2 cups water to a boil. Break up the ramen noodles and add them, the seasoning packet and vegetables to the pan.
When the noodles are almost done, add the chicken and its liquid.

Note: this is a thick soup, if you want it more "soupy" add more water.
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Herbed Salmon Orzo Soup

1 cup orzo pasta

1 tablespoon butter powder

½ teaspoon garlic powder

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.