- 1 tablespoon red miso
- Assorted dried veggies
- 3 ounces soba (buckwheat) noodles
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ teaspoons ground ginger
- 1 teaspoon mushroom seasoning (found at most Asian markets)
- ¼ teaspoon black pepper
- ½ teaspoon sriracha powder
Dehydrate miso: Spread very thinly on trays, roughly 1 millimeter thick, and set dehydrator to 115°. Once dry on one side, use a spatula to flip. When fully dehydrated, run through a very fine food processor or grind by hand. A coffee-grinder worked best for me.
On the trail: Add assorted dried vegetables to water and bring to boil. Add noodles; the noodles absorb more liquid than traditional ramen so use extra water. Cook noodles for 6 minutes. Spices can be added at any point in the cooking process.