By / Photography By Maria Khoroshilova | July 15, 2017

Ingredients

  • 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
  • Wakame

Preparation

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.

Ingredients

  • 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
  • Wakame
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