With creamy coconut milk, meaty shiitake mushrooms, and a medley of spices, this coconut curry ramen is a definite upgrade over the dollar store version.
Instant ramen is great, but as a main meal out on the trail we find it to lack substance. After only an hour or two, we’re hungry again. That’s why we came up with this redux version that incorporates more calories, more texture, and a whole lot more flavor.
We used large and small reusable bags by Stasher when packing this recipe. We mixed all the mushrooms, veggies, bouillon, coconut milk, and spices into the larger bag. In the smaller bag, we put the ramen noodles plus two packets of soy sauce and one packet of True Lime powder.
At camp we place the contents of the large bag into our pot, cover with water, and bring to a boil. These ingredients need longer to cook, which is why they are packed separately. After about 5 minutes, it’s time to add in the ramen noodles. (Remember to remove the soy sauce and lime packets first!) Once the noodles are tender and we had our preferred liquid-to-stuff ratio, we added in the soy sauce and the lime packet.
This quick and easy ramen recipe is a major improvement over the instant stuff and left us feeling full all through the night.
Coconut Curry Ramen
Makes 2 servings
Prep time: 10 minutes
- 10 dried shiitake mushrooms (1/2 oz)
- 1/2 cup Just Veggies (1 oz)
- 1 vegetable bouillon cube
- 1/4 cup coconut milk powder
- 1 teaspoon Thai curry powder
- 1 teaspoon sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 oz ramen
- 2 soy sauce packets
- 1 True Lime packet
Preparation at home
Chop the dried mushrooms into bite-sized pieces. Place in a sealable bag along with the vegetables, bouillon, coconut milk powder, Thai curry powder, sugar, ground ginger, garlic, powder, and onion powder. In a separate bag, pack the ramen, soy sauce packets, and True Lime packet. Make a note of the ramen’s cook time written on the package.
Preparation at camp
Place the contents of the vegetable & spices bag in a pot with 3-4 cups water and bring to a boil. Simmer until the mushrooms and veggies are just tender, about 5 minutes.
Remove the soy sauce packets and True Lime from the ramen bag and set aside. Add the ramen to the pot and cook according to the time on the package. Remove from the heat and add the soy sauce and True Lime packet to taste.