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Ramen While Camping

Camping ramen made in one camp pot: tender instant noodles with frozen mixed vegetables and poached eggs, all simmered over a campfire. Finished with soy sauce, sliced green onions, and optional hot sauce for a quick, budget-friendly easy meal.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Instant ramen noodles
  • 4 packages instant ramen noodles Reserve the seasoning packets; you’ll add them at the end.
Water
  • 6 cup water Bring to a boil for cooking the noodles and vegetables.
Eggs
  • 4 eggs Crack directly into the boiling pot to poach.
Frozen vegetables
  • 1 cup frozen mixed vegetables Add after the noodles so they heat through while the noodles soften.
Green onions
  • 2 green onions Slice and use as the finishing topping.
Soy sauce
  • 1 tbsp soy sauce Add to taste in the bowls after cooking.
Hot sauce (optional)
  • 1 tsp hot sauce Optional—add to individual bowls to control heat.

Equipment

  • 1 Dutch oven

Method
 

Boil and cook
  1. Bring 6 cups water to a boil in a pot over campfire (visible rolling bubbles across the surface).
  2. Add 4 packages instant ramen noodles (reserve seasoning packets) and 1 cup frozen mixed vegetables, then stir to submerge them.
  3. Cook for 3 minutes, keeping the water at a steady boil and watching for noodles to start softening at the edges (visual cue: noodles begin to loosen and turn glossy).
  4. Crack 4 eggs directly into the pot, spacing them so each egg sets in a small pool (visual cue: egg whites turn opaque as they hit the hot water).
  5. Continue cooking for 3-4 minutes until eggs are poached and noodles are tender, with a light simmer/boil and noodles fully softened (visual cue: eggs look set with runny yolks if you prefer).
  6. Add the reserved ramen seasoning packets and stir to combine until the broth is evenly tinted and fragrant.
Finish and serve
  1. Divide the ramen into 4 bowls, then top with sliced green onions and drizzle with soy sauce to taste.
  2. Add hot sauce to individual bowls if desired, then serve immediately while steaming (visual cue: active steam rising from the bowl).

Notes

Pro tip: Crack the eggs in at separate spots so they poach cleanly without breaking up too much. Store leftovers in the fridge up to 2 days; reheat until steaming, adding a splash of water if needed. Freezing isn’t recommended because instant noodles and eggs can turn rubbery and grainy. For a lighter option, use fewer seasoning packets (or a low-sodium soy sauce) to reduce sodium while keeping the same noodle-and-egg texture.