Ah, the simple ramen. Satisfying, quick-to-cook, calorific. A hikers dream. Right?
Depending on how long you are hiking for, living on the slightly-mushy texture, and same synthetic flavour packets can get dull, never mind the lack of nutrition.
What do hikers want from their food, and why is ramen so popular?
The top priotities with hiker food is:
- High calorie
- Light weight
- Non-bulky / fits in a backpack with ease
- Quick and easy to cook
Of course, you could go for the dried backpacker meals, but they pack a punch on your wallet – not ideal when you’re a (happily) unemployed hiker bum. So ramen becomes the next best thing for most.
The solution: A ramen upgrade
I experimented with lots of with ways to uprade my ramen while walking Te Araroa, that I’ve listed below. Some are for flavour-sake, others are for nutritional purposes. And there are a few in there I haven’t tried yet, but I think would be delicious! You’ll notice some you need to carry more food than others. You need to make a judgement call on your own pack weight and length of hike, to decide if its worth carrying.
Want to learn more about hiking Te Araroa? Ready my frequently asked questions blog here.
Use dried potato flakes to make The Ramen Bomb
Let’s start with a firm thru-hiker favourite: the ramen bomb. I hadn’t heard of this before New Zealand, but it quickly became my favourite meal of choice. Simply add dried potato flakes to your ramen (while it is in the cooking water), to create a thicker sauce. It doesn’t add much in the way of nutrition, but it amps up the calories and adds a creamy element to the sauce. Want an even bigger calorie punch? Add it to a wrap, and create the ramen bomb wrap. *chefs kiss*
Squeeze in some miso paste
Miso is a fermented soybean paste from Japan. Try it before you turn your nose up! It is a perfect example of an “umami” flavour, and comes in easy-to-carry portioned pouches, ideal for hiking meals. And its nutritional element can’t be missed. Fermented foods are excellent for the gut – something to consider when you’re a long-distance hiker, and know you probably aren’t hitting optimum nutritional goals. It is also a good source of sodium, helping to balance hydration levels and aid muscle recovery. Miso is classed as a “complete protein source”, because it contains all the essential amino acids for our health. If you’re interested in the nutritional benefits to miso, Healthline has some great information.
Add a dollop of peanut butter
Like a satay? Make you’re own satay ramen! Peanut butter is delicious, I’m sure you’ll agree. It also comes with a booster of protein and fats, upping your calorie count, too. For those who aren’t peanut butter fans, other nut butters can work too. I love an almond butter, but have yet to try it in as a ramen upgrade!
Chop in some dried (or fresh) veg
For some, this will be a welcomed taste booster. I’m not a veggie fan, so this is more of a nutritional move for me, but the more you get out of it the better! Dried veg is easy to come by in most supermarkets and is very light weight. Adding a bit of colour into your plain-looking noodles will do your gut and your vitamin levels wonders. Be aware that if you use soup kits that include split peas, or similar pulses, these may take longer to cook. I used a soup kit in my ramen many times, and while still delicious, I realistically couldn’t risk the large use of my gas canister to cook the split peas and often ate them still half-dried!
Add an egg for a protein boost
Eggs are an excellent source of protein and a delicious, fresh addition to cupboard food like ramen. A fried egg is the most delicious – a runny yolk can add a different element to the ramen sauce. But it’s less achievable in the wilderness. Eggs are breakable and hard to protect in your backpack, plus most hikers will not be carrying the right cooking equipment for frying an egg. Saying that, there are alternative options. Scrambled eggs carry well in a bottle, such as an old plastic drink bottle. Scramble them up and fry them up at camp. Alternatively, pour into the ramen broth for an egg drop soup-inspired ramen. Being raw egg, your only downfall is they won’t have a long shelf-life in your backpack. The easiest option is to boil eggs before you start your hike or leave your rest stop. Boiled eggs will carry for a couple of days without issue most of the time, but use common sense and judgement when determining if food is still edible when hiking.
Dried shallots
Crispy dried shallots are a top choice for anyone who savours the texture of food. Ramen can be a very soft texture, and needs a little crunch to level it up. Crispy shallots are easily available in supermarkets (check the international / asian aisle). Some hikers like to stir them into the ramen. Personally, I prefer to sprinkle them on top as I eat, keeping them good n crunchy! They’re technically a vegetable too, so should count for a bit of fiber, right?
Stir in some beef jerky
Dried meat in the form of jerky is an instant source of flavour and protein. It travels well in backpacks, as it doesn’t need refrigeration. I experiemented with stirring in beef jerky into a few different meals and loved the way it changed up the flavour and gave me a bit more sbstance to chew on. It doesn’t have to be beef jerky either, thought this is the most readily available. Try out different types of jerky meat, and different flavour profiles – the world is your jerky-ramen oyster.
Herbs and spices go a long way
I’ve met many hikers who carry a little “spice rack” with them on trail. Obviously it’s not a full spice rack, and more a selection of tiny bags of seasoning. But a little can go a long way. Salt and pepper will elevate any meal, including ramen, with salt being especially important in recovery. If you have a taste for spice, bring chilli flakes or curry powder. More of a herb hound? Coriander pairs well with ramen, or bring basil if you’re wanting a more Italian take! Again, it’s a personal choice and you could go wild with herbs and spices to simply elevate flavour profiles in the wild!
My favourite ramen: Indomie Mi Goreng
When I was walking Te Araroa, Indomie Mi Goreng ramen noodles were my go-to. They are by-far the most delicious ramen option I have come across. The red packets are the most delicious overall. But the satay option was great, too. It wasn’t overly peanut-y, but once I stirred in some peanut butter of my own….drool.
Top tip: Bring scissors or a pen knife. Those oils, soy sauce and seasoning packets can be a pain in the ass to open, especially if you are dealing with cold hands. A pen knife will likely be part of your essential hiking kit anyway, but if not, make sure you have one (or a pair of small scissors) to hand.
What are your go-to additions to upgrade your ramen? Leave a comment below!
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