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Teardrop Ramen

by: Marilyn McCray

Camping during the winter months presents special opportunities to try some new, hearty options. Have a warm, meal in the cold outdoors with this winter campfire cooking idea. Ramen doesn’t have to be the same old sodium flavor packets, filled with preservatives you knew in college. Create some interesting savory, flavors. Check out an Asian grocery store or the section in a supermarket for some new tastes for your ramen. When it’s cold outside, the fewer the prep steps and less cooking time the better.

Serves 4

· 6 cups chicken, beef, or vegetarian broth canned or in vacuum sealed packages

· 3 garlic cloves, peeled and minced

· 3 tablespoons soy sauce

· 2 tablespoons rice vinegar

· 2 teaspoons miso paste (I prefer white)

· 2 teaspoons Mirn

· 2 teaspoons sesame oil

· 1 teaspoon

· 2 cups fresh vegetables sliced into thin strips, carrots, bell peppers corn, onions, peas

· 8 shitake mushrooms - fresh or dried to boost the umami flavor

· Tofu for vegetarian options

· Pork, chicken, sliced into strips, shrimp or sea food mix

· 1- inch slice of ginger root, minced

· Canned beans

· 2 - 3.1 oz packages of Buckwheat Ramen noodles


· 4 green onions, sliced

· sesame seeds, sliced shitake mushrooms

· Sriracha sauce to taste


Substitute dehydrated or freeze-dried vegetables, mushrooms, meat, jerky or sausages for unique flavor

Marilyn McCray is a published author of a cookbook titled Canning, Pickling and Freezing with Irma Harding, the International Harvester’s fictional spokesperson. Marilyn and her partner, Jim Kerkhoff, travel in a beautiful teardrop to promote the book and she has graciously agreed to share some recipes with us in a regular column. Be sure to check out her book at

Be sure to check out these other camp cooking favorites!


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