This udon miso soup is super-quick to make either at home, or even while camping! It’s vegan, healthy and filling, plus it can be ready in less than 10 minutes, with little mess to clean up.
I always loved camping when I was little and it’s exciting that now my children are a great age to enjoy it as well. We have lots of plans for camping this summer and we’re going to Camp Bestival in a few weeks, so we’re leaping in at the camping deep end.
We’re going to be camping for four nights, so we have to take quite a bit of food with us. Cooking while camping can be slightly challenging, but all we need to do is prepare a few meals ahead of time.
This ginger udon miso soup is a meal that we often have at home, and it is really easy to make in the great outdoors.
To make it even easier while camping, I prepared all of the vegetables and packed them into a bag. I then measured out all of the spices, and the miso, and put them into tiny jars. Then, all I needed was some udon noodles, and I was ready to pack it for the campsite.
In less than ten minutes, we were tucking into hot fragrant bowls of miso soup, rammed with vegetables and thick udon noodles to make it filling. It’s a one-pot dish, so cleanup is super-easy, even in a campsite or at a festival.
Millets have loads of great products to making cooking while camping a breeze. This Campingaz Campbistro stove is really easy to use and is perfectly portable.
We also take an Outwell Ragley picnic cutlery bag, which comes with cutlery, tea towels, a cutting board, a sharp knife and a bottle opener – all in a carry case.
We’ve used a Vango adventure cook kit and found that the large saucepan (pictured) is large enough for the four of us – whether we’re cooking this miso soup, pasta, beans or porridge. Anything!
It also has a smaller lidded saucepan and a frying pan, that can be used as a lid for the large saucepan. For serving while camping, we go old school and take enamel cups and plates. All of this is available at Millets.co.uk.
Disclosure: This post is partnered with Millets. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – Healthy Food and Lifestyle, and to mess up my kitchen. All opinions are my own.
Miso Soup with Ginger and Udon Noodles
- 500 ml boiling water
- 80 g udon noodles
- 2 tablespoons miso paste
- 1 pak choi washed and leaves separated
- 70 g 1 cup mangetout or green beans
- 50 g 1 cup baby corn
- 50 g 1 cup broccoli
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ⅛ - ¼ teaspoon dried chilli flakes
- Prepare the vegetables and pack together in a ziplock bag. Measure out the chilli flakes, ground ginger and garlic powder into a small container. Measure the miso paste into a separate container.
- Bring the water to a boil in a large saucepan. Add the udon noodles and simmer for 2 minutes.
- Add the remaining ingredients (except for the pak choi) and simmer for 4 minutes.
- Add the pak choi and cook for 1 minute. Serve.