A few years back I created a noodle bowl, the Edamame Noodle Bowl. I updated the recipe today, to reflect some products I enjoy using. New products have come out since this recipe was created, and the choices for ingredients for backpacking meals have never been this large, or so easily attainable!
The story of the bone broth comes from the co-op buying club we run for our local homesteaders group. I saw it and decided to try it, as an alternative to broth concentrate or powder. It’s well worth trying. It’s not salty, and it packs in protein and is gluten-free/safe for many food allergies. I don’t find it overly spicy, just pleasant tasting but YMMV of course.
I’ve included the 3 cooking methods for trail and as well as how to do it gluten-free.
Edamame Noodle Bowl
- 3-ounce package ramen or chuka soba noodles, gluten-free ramen can be used, discard the flavor packet
- ¼ cup freeze-dried edamame
- 2 Tbsp freeze-dried or dehydrated mushrooms, crumbled
- 2 Tbsp freeze-dried green peas
- 1½ tsp powdered bone broth, or favorite broth concentrate/powder
- 1/8 tsp red pepper flakes
- 1 tsp coconut aminos (or soy sauce )
- 1 tsp sesame oil
- 1 Tbsp hemp seeds, packed in a small bag
At home pack the dry ingredients in a quart freezer or sandwich bag, depending on cooking method, sealing tightly. Put the aminos and sesame oil in a leakproof bottle. If using a liquid broth concentrate, pack in with the liquids. Tuck the hemp seeds in.
Add 1½ cups near boiling water and the sauce to the bag. Seal tightly and put in a cozy for 10 minutes.
Insulated mug method:
Add 1½ cups boiling water and the sauce to the dry ingredients in your mug. Cover tightly and let sit for 10 minutes.
One pot method:
Bring 1½ cups water and the sauce to a boil in your pot. Add in the dry ingredients, bring back to a boil and simmer for 3 minutes. Take off the heat and let sit for a minute or two to cool down.
With all methods, sprinkle the hemp seeds on top.