Less recipe and more about process - especially carrying a variety of ingredients that can be used in multiple dishes.
- vegetable boullion
- dehydrated vegetables
- dried wakame and/or hijiki
- udon noodles
- optional: kuro goma (spiced toasted black sesame seeds that add a little flavor and crunch to any soup)
- optional: chili flakes
- Soak about 1/2 to 3/4 c dried veggies such as carrots, zucchini, peppers, onions and shitake mushrooms (I like to carry these whole and break them up before I dehydrate them) in your wide mouth Nalgene bottle - I like to do this as I am leaving my breakfast or lunch stop so they are soaked for my next meal!
- Simmer 2 c water in a pot to dissolve your bouillion. Bring pot to a boil.
- Add udon noodles - you may need to break them in half or manage them manually til the noodles soften enough to fit in your pan.
- Bring water to a boil, add veggies & soaking water.
- Bring water to a simmer, check veggies & udon noodles for tenderness. Remove from fire.
- Add wakame, stir til softened.
- Enjoy with gusto & share with your campmates!
Dried seaweed is the key to the savory flavor this soup carries - and dried wakame or hijiki weighs less than nothing!
Don't forget - unless you brought a small mesh strainer or use a bandana to strain the soaked wakame, it's already salty so do NOT add more salt to your soup until you have tasted it. In addition to providing sodium, most dried seaweeds also provide Omega-3 fatty acids, magnesium and calcium -- all good nutrients to replace after exerting yourself on the trail!