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Warm, spicy comfort — anywhere your boots take you.
There’s something about a steaming bowl of ramen after a long day on the trail that feels luxurious. Not a fancy restaurant, luxurious, but that special kind of comfort you only get when you’re dusty, tired, and sitting on a log in the middle of nowhere.
That’s the spirit behind my backcountry ramen recipe. I’ve been making and tweaking this for years. The base is always simple, lightweight, and easy to pack. The variations? That’s where the fun comes in, depending on how much space you’ve got in your pack, how many days you’ll be out, and honestly… how much you’re craving a little trail-side indulgence.
The Base Recipe: “Mom’s Ramen”
- 1 package of ramen — I go for the spiciest I can find.
- Sriracha packets — because spice is life.
- Water + heat source — prepare according to the package.
Pro tip: If you can, cook it in a pot other than your Jetboil so tomorrow’s coffee doesn’t taste like miso broth. Learned that one the hard way.
Add-Ins Worth the Pack Space
You don’t need to overpack to make ramen amazing. Just a tablespoon or so of add-ins can turn this into a trail feast. If you bring raw veggies, blanch them in the broth before adding noodles. Perfect for solo trips or splitting with a hiking buddy.
Here are my tried-and-true favorites, ranked for flavor, weight, and backcountry-friendliness:
Top picks:
- Cilantro
- Mushrooms
- Snap peas
- Bean sprouts
- Red cabbage
- Chopped peanuts
- Hard-boiled egg
- Bell peppers
