rockingatramenOh ramen, such a beloved staple in any dirtbag’s pantry (A.K.A. that giant tupperware nestled in the back of their van). While some give ramen a hard time because it’s 19 cents a package and can get boring pretty quickly, I invite you to up the budget a little and immerse yourself in the world of ramen mix ins. These will elevate your ramen game and are a total hit on camping trips. Let’s light that
Jetboil and get cooking!

Here are the top categories to consider when preparing ramen mix ins:eggies

Eggs: Just like ramen, eggs are amazingly versatile. You can prepare fried eggs or hard boiled eggs on the side and dump them in your bowls after serving the ramen. Some people prefer to cook a soft boiled egg directly in the broth as it’s heating – this usually takes 4 minutes if you don’t want the yolk to settle. You also have the ultra easy egg-drop soup method. Simply whisk an egg or two and pour them into your broth as it’s heating and the eggs will cook – it’s foolproof!

veggiesVeggies: I’m a big fan of adding whatever veggies are laying around to my ramen dishes. It’s an easy way to add more flavor and nutrients. With veggies you have some which are quick cooking like spinach or cabbage, and others that are long cooking like broccoli and carrots. Take this into consideration when you’re throwing veggies in your ramen since you’ll want to get the right texture. If you’re looking to keep things really simple and plan on car camping, or taking a cooler along with you bring along some frozen veggies (ideally the kind that are nicely cut and ready to go) which you can pour into your broth as it’s

Meats: If you’ve got a way to safely store meat, I highly recommend adding some to your ramen. It’ll really enhance the flavor of your broth and brings a nice amount of protein to balance out the carbs. Just like with the veggies, I suggest using whatever you have around – this is a great way to enjoy leftovers that don’t quite justify saving for a meal of their own. You can toss some chicken, pork, steak, sliced hot dogs, ham, or even bacon in your ramen and you’ll have a much more sophisticated meal.

Sauces: Sauces are an incredible way to bring pizzazz to your ramen and are practically impossible to mess up with. Some of my favorites to include are Siracha, fish sauce, sesame oil, thai curry, garlic, and chili bean paste. For these exotic sauces, your best bet is to go to an Asian market. They tend to have a better variety and better prices than your run of the mill grocery store.

Are there any other ingredients y’all like mixing into your ramen? Please comment below – I’d love to read your suggestions!

Devyn, Bon Apetite!


  1. Reduce ramen water to 1.5 cups, add a BIG spoonful of crunchy peanut butter and a foil pack of chicken. Stir well. Voila … “thai” noodles!

  2. If you live past 40, you’re likely to need to come up with another plan that includes less than 6% sodium and a lot less dietary cholesterol. Either buying or dehydrating your own vegetables and spices and making stew bases like backpacking chef describes is a healthy alternative. The best customers are usually ones that are still alive.

    1. Haha good point – I would love having access to a dehydrating machine for preparing backpacking meals! If you go on our pinterest page, we’ve been saving up tons of other delicious healthy (and some not so healthy ) camp recipes.