Get access to everything we publish when you sign up for Outside+.
¼ cup dried shitake mushrooms, broken into small pieces
1 sheet nori, cut into ½-inch ribbons
6 oz. udon noodles, broken in half
12 oz. box shelf-stable extra-firm tofu
2 Tbsp white miso paste
2 packets soy sauce (optional)
At Home Combine mushrooms, nori, and noodles in a bag. Pack miso in a small plastic container or zip-top bag.
In Camp Drain tofu and cut into 1-inch cubes. Add noodle packet to 4 cups water and bring to a boil, then reduce to simmer. Blend in half of the miso (pro move: to avoid clumps, scoop about ¼ cup of liquid into a small cup, stir in miso, then pour back into pot), then taste the broth, as miso pastes can vary in saltiness. Add more miso to taste. Stir every few minutes, keeping lid partly over the top of the pot in between stirs. When noodles are slightly firm (about 6 to 8 minutes), add tofu and cook 1 to 2 minutes until noodles are done. If too much liquid evaporates, just add a little bit of water; bring it back to a boil, then lower the temperature to a simmer again. Top with soy sauce, if desired.