Easy Camping Soup Recipe

I never compromise on food when I go camping, so I came up with this easy recipe. If you are a lightweight camper, or you know you are going to arrive at the campsite late, this is a delicious soup that is quick to make.

This is one of my favourite recipes. I not only cook it at campsite but also at home as one of my quick fresh meals after a long day at work.

The ingredients I choose are easy to get from most supermarkets, easy to carry, store and rinse and, most importantly, quick to cook. The recipe doesn’t require much cooking technique and will warm you up quickly on a chilly evening during summer - or as a sustaining lunch on a windy autumn day.

All you need to have is a lightweight cooker set - I use the Titanium Multi Compact Cooker Set as it only weighs 330g in my pack and Titanium heats up very quickly. It also is inert to taste so I can use it for any ingredients and the tastes won't linger in the pan. You also need a small camping stove, a Cutting Board, a pack of instant noodles and a few ingredients. I prepare my small meals on the Ozen Solo Table which packs down extremely compactly and weighs just 270g.

With something so simple to make, outdoor cooking becomes easy and enjoyable.

I always take vegetables and meat or seafood to put in my noodle soup, but to keep my pack lighter I use the pre-made seasoning packs in the noodle bag so I don't have to bring lots of different kinds of ingredients like salt, pepper, spices etc.

I add cheese and a touch of milk to create a perfect balance between creamy and spicy. I use Nongshim Shin Ramyun Noodles (you can use whichever you like) as I find the noodle block perfectly fits my Titanium cookpot, and I don’t waste any of the noodles.

Recipe

Ingredients

500 ml water 

1 pack Instant Noodles (I use Nongshim Shin Ramyun) 

3 Chinese Cabbage leaves 

3 Tenderstem Broccoli stems 

3 Seafood Sticks

2 Spring Onions 

1 Slice of Cheese (optional) 

20 ml Milk (optional) 

1 Egg (optional) 

Preparation:  

1. Use Snow Peak Cutting Board Set M 

2. Chop the Chinese Cabbage horizontally into about 1cm width 

3. Finely chop the Spring Onion 

4. Remove the plastic film on the seafood sticks  

Cooking:  

1. Use the large pot (capacity 1 litre) and lid set from Snow Peak Titanium Multi Compact Cooker Set and Snow Peak Titanium Spork 

2. Heat the water until boiling - it's quicker with the lid on 

3. Add your seasoning ingredients (depends how spicy you like) and vegetables into the pot and boil for 3 minutes with the lid on

4.  Put the rest of ingredients in the pot and finally the noodles – boil for 5 minutes (or however long the noodle pack advises)

5. When your noodles are ready, it's time to add the cheese and milk in if you are using them. Stir well to combine with the soup.

6. Once it's all cooked, you can garnish with the chopped Spring Onion, and the soup is now ready to eat.