Trail Chef: Ramen 'n' Eggs

This Japanese-inspired breakfast is perfect for those who prefer a savory beginning.
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ramen 'n' eggs

Photo: Andrew Bydlon

Makes 2 servings


1 pack instant ramen noodles (any flavor)
1/2 cup freeze-dried eggs
2 packets soy sauce
1/4 cup green onions, chopped and packed with a paper towel in a loosely closed snack bag
1/2 tsp red chili flakes
1 Tbsp oil or butter

IN CAMP Mix powdered eggs and 2⁄3 cup water until well blended. Heat oil or butter over a medium flame in a large, nonstick pot. Add eggs and scramble; set aside. Prepare ramen according to package directions. Divide noodles and broth between two bowls. Top with eggs, soy sauce, and red chili flakes, sprinkling green onions on top last.

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