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Super Simple Mushroom Ramen Recipe

Posted by Emily Harris on
Super Simple Mushroom Ramen Recipe

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

Stoves: You can cook this recipe on any type of heat sauce that allows you to get water to a rolling boil. We recommend a portable gas stove like one of these when at base camp or whilst hiking something like this (the latter is far lighter and compact making it perfect for individual ramen meals in the wild). You can even use a bushcraft style wood stove like this if you long for simplicity. Whatever your choice there are loads of options out these so shop around and establish what works best for you.


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.


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...

  • Shitake or any other type of mushrooms (we used around 200g for two people)
  • Spring Onions (three for the pot and two for garnish)
  • Fresh Ginger (30g for the pot and 20g for garnish)
  • Coriander (20g for the pot and 10g for garnish)
  • Chinese cabbage or sweet cabbage (as much as you like)
  • S & B Golden Curry Japanese mix or cubes or something similar (break of a chunk the size of an average stock cube or add a little more if you want a thicker sauce)
  • 2 green chilli's (add more if you like it hot hot hot)
  • Water (good to have around a litre so you have more should you need it. We used around 500ml for two people)
  • Dried egg noodles (we prefer fine but go with whatever you like and follow the guidance on the packet for portion amounts)
  • Chilli flakes (optional)
  • Dark or Light Soya Sauce (we tend to bring sachets with us if you can't find any than bring a small bottle with you)
  • Salt & Pepper (to taste)
Of course you are not limited to the above, if you want to add some peas, beansprouts, carrots etc. then go for it!



  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!  


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