One-Pot Camp Ramen with Soft Eggs, Cabbage and Sesame Chili Crisp
Simmer garlic, ginger, vegetable broth and soy sauce in one pot on a camp stove. Boil the eggs right in the broth for 7 minutes, then cook the noodles and shredded cabbage for 3 minutes. Finish with sesame oil, vinegar and chili crisp. Total time is about 30 minutes.
This is the ramen you want after a cold evening or a long hike. One pot, one burner, and a short list of things that travel well. The broth gets real flavor from fresh garlic and ginger, so you don't need the seasoning packets.
The eggs cook in the same pot as the broth, so there's no extra pan to wash. Cabbage stays crisp in the cooler for days and adds crunch to every bowl. Use whatever heat you have, as long as it holds a steady boil.
One-Pot Camp Ramen with Soft Eggs, Cabbage and Sesame Chili Crisp
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high flame, then medium
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- 4-quart pot with lid
- Camp stove or campfire grate
- Tongs
- Large spoon
- Medium bowl for cold water
- Cutting board and knife
- Small grater
- 4 bowls and spoons or chopsticks
Steps
-
Prep the toppings
Slice the scallions, mince the garlic and grate the ginger. Set a bowl of cold water next to the stove for the eggs.
-
Bloom the aromatics
Heat the cooking oil in a 4-quart pot over medium-high. Stir in the garlic and ginger for 30 seconds, until fragrant but not browned.
-
Build the broth
Pour in the broth and soy sauce. Cover and bring to a full boil, about 6 to 8 minutes.
-
Boil the eggs
Lower the cold eggs into the boiling broth with a spoon. Reduce to a steady simmer and cook 7 minutes for soft yolks, or 10 minutes for fully set yolks.
-
Cool and peel
Lift the eggs into the cold water and let them sit 3 minutes. Peel them, then halve them when you're ready to serve.
-
Cook noodles and cabbage
Return the broth to a boil and add the noodles. Cook 2 minutes, loosening with tongs, then add the cabbage for the last minute.
-
Season the pot
Take the pot off the heat. Stir in the sesame oil and rice vinegar, and taste. Add a splash more soy sauce if it needs it.
-
Load the bowls
Divide noodles and broth among four bowls. Top each with two egg halves, scallions, sesame seeds and a teaspoon of chili crisp.
Trail Notes
At home, shred the cabbage into a zip bag and stir the garlic, ginger and soy sauce together in a small jar. Keep both in the cooler and use within 3 days.
Keep the eggs at 40°F or below until they go in the pot. Cooked, peeled eggs should be eaten right away, not stored for later. If you serve kids, older adults or anyone pregnant, cook the eggs the full 10 minutes.
Add a pouch of cooked chicken, or sliced pre-cooked smoked sausage, to the broth with the noodles for more protein. Heat the sausage through until it's steaming hot, and use packaged chicken only straight from the cooler.
Strain leftover broth through a mesh strainer and pack out the solids with your trash. Scatter the strained liquid broadly at least 200 feet from water, camp and trails.
Round out your camp day
Picked to work with the same kit as this recipe.
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LunchGriddle Chicken Shawarma-Style Pitas with Garlic Yogurt Sauce
DinnerOne-Pot Camp Chicken Noodle Soup with Lemon, Carrots and ThymeMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you cook eggs in the same pot as ramen at camp?
Yes. Boil the eggs in the broth first, then cool them in cold water and cook the noodles in the same pot. The broth stays clear enough, and you wash only one pot.
How do you keep camp ramen noodles from getting mushy?
Add the noodles only when the broth is at a full boil, cook just 2 to 3 minutes, and serve right away. Noodles keep cooking in hot broth, so don't let them sit in the pot.
Can I use the flavor packets from instant ramen?
You can, but they are salty, so use half a packet at most and skip the extra soy sauce. This recipe gets its flavor from fresh garlic, ginger and soy sauce instead.
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