Campfire Ramen




Campfire Ramen

Yield: 4 to 6  |  Total time: 15 min
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CampfireRamen1.kimsuneeIf you love the challenges of open-fire cooking as much as I do, this recipe is for you--a quick and easy satisfying soup at the end of a long day of kayaking, fishing, or hiking.  Granted, I make this when “glamping” with a trailer and not backpacking.  So, if possible, make sure to remember a big wok or Dutch oven, a ladle and tongs, and some fire-proof gloves or potholders.  Peel your shrimp (or chicken) and pack in a leak-proof container and keep chilled.  Slice up your optional toppings and keep them in small containers or plastic bags.


3 quarts fish/shrimp stock or vegetable broth

12 ounces fresh or dried ramen noodles

1 pound fresh raw wild shrimp, such as side stripes or spot prawns, peeled (save shells for broth, if desired) or leftover cooked chicken or fish

Optional Toppings: fresh chopped cilantro, fresh sliced jalapeños, lime wedges, carrot slices, Sriracha


  1. Heat broth in a big wok or Dutch oven over high heat or the grill grate over an campfire. Add noodles and shrimp and let simmer a few minutes, tossing with tongs to separate noodles.  Cook until shrimp just begin to turn pink.  Carefully remove wok from heat and add various toppings. 

      NOTE: To make a quick shrimp stock, place shells in a medium saucepan.  Add enough white wine and water to cover shells. Add some salt, a bit of an onion, a piece of carrot, celery, some fresh herbs, peppercorns, and whatever else you have on hand that will add flavor to the stock.  Bring to a boil and let simmer 15 to 20 minutes.  Strain liquid into a heat-proof bowl; discard shells and solids.  If not using stock right away, cool completely and keep chilled or freeze until ready to use.

    Date Published: July 23, 2016

    All recipes have been tested by the Test Kitchens unless otherwise noted.

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