Is there anything better than cooking up a outdoor feast after a hike? or when you've just settled in to your campsite after a long drive and hunger sets in? Well, yes there probably is (haha) but we are definitely big fans of cooking in the wild so we thought we'd share a vegetarian friendly super simple mushroom ramen that Vern (our wildbarc head chef) has been cooking up for years whilst we are out on the trail.

You will need

Cooking equipment: You'll need a sharp knife, a long handled spoon, a pot, a bowl or large mug to eat from (bring more as required) and something to chop your ingredients on. We recommend pots made of titanium or aluminium as although they can be a little more expensive the benefits in how light they weigh are amazing when it comes to carrying equipment on your rucksack. If you don't want to bring a chopping board then a nice flat clean rock will do the trick. Also if you prefer to transport your ingredients in a Tupperware container then the lid will also work great to chop on.

Ingredients

We are not going to break these down in to measurements, you take as little or as much as you want dependent on how many people you'll be cooking for. After all you don't want to be on a long hike whilst carrying an entire kitchen cupboard which is what makes this recipe perfect with no weighty tinned cans, it's a one pot feast and all the ingredients a very light to pack. Also when you're out on the hills we wouldn't expect you to have some scales readily available which is why its a good idea to cut and prep all the ingredients and pop them in a zip lock bag before your adventure. That said theres nothing wrong with just putting in as little or as much of the below ingredients dependent how hungry you are. So, on to the ingredients...

Method

1. Add around 500ml of water to your cook pot, place on your stove or wood burner and get the heat on.
2. Prep all your fresh ingredients by chopping them to you desired size. It's best to chop the ginger finely for the garnish as it can be a little overpowering.
3. When the water has come to a rolling boil add the mushrooms, cabbage, spring onions, chillis, ginger and coriander. Keep some ginger, spring onions and coriander to one side for garnish. Boil for a minute or two with the lid on.
4. Add your desired amount of curry mix/cube to the pot and give the contents of a stir. If you are using a gas stove, bring down the heat and simmer for a few minutes. If you are using a wood burner of campfire then remove from the heat for a few minutes. 
5. Next add your desired amount of noodles to the pot. They should be cooked within 3-5 mins but give it a little taste test before turning off the heat. If you removed the pot as detailed in step 5 then now is the time to add back to the heat. 
6. Once the noodles are fully cooked, turn of the gas or remove from heat sauce. Distribute in to bowls or large mugs. Sprinkle some chilli flakes, a little salt and peeper as well as the remaining ginger, spring online and coriander equally in each portion. Lastly pour on a little soya sauce as desired. That's it! Easy peasy! 

We hope you enjoy cooking this recipe in the wild. One last tip before we go, if theres some wild garlic around your cooking spot then give it a little wash and add it to the pot too for a little extra treat.

Happy cooking campers!