Brothy Ramen with Veggies & Egg

This recipe was based on our Brothy Pasta recipe, but done with ramen noodles to cut the cook time down considerably.

Not quite a soup, but not a bowl of noodles, Brothy Ramen meets it halfway. It is a bowl of comfort carbs, studded with plenty of vegetables.

Prepped one pot method, it is easy to make and both fills up the belly and rehydrates the body. Winter trips call for meals that warm you up, and brothy bowls do this quickly.

The recipe is vegetarian, though it is easy to add in a can or pouch of chicken if desired (add with the water). While I call for vegetable broth concentrate, use whatever you like

I’ll talk about the egg in the notes below…but it is worth it to add it to the soup.

Brothy Ramen with Veggies & Egg



Pack the dried vegetables in a snack size bag. Tuck in other items.

Add 2 cups water to a pot, add in the dried vegetables. Add in broth concentrate. Let sit for at least 15 minutes to start rehydrating.

Bring to a boil, add in ramen. Cook on a low simmer for 3 minutes. Slip in peeled and halved hardboiled egg.

Stir in lemon juice and dig in.

Serves 1.


Lemon juice can be easily carried by picking up a small plastic lemon in most grocery store produce departments. True Lemon works well also, add in 1 packet. For short trips, consider a fresh lemon, and pack out the rind. Lemon juice packets can be sourced at some deli counters or coffee shops.

Dried vegetable mix can be found in the bulk herb and spice section in some grocery stores.

The hardboiled egg. For first day out hardboiled eggs carry well. If you have access to farm fresh eggs, pick up some unwashed ones and carry them, wrapped in paper towels (napkins for later!). It’s easy to hard boil eggs in a pot. Bring the eggs to a boil in a small pot of water, let sit off the stove for 10 minutes, drain and shell. The key is the eggs not being washed. Eggs that are that way last a long time in their shells without refrigeration.