rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,687
|
Post by rebeccad on Jan 17, 2017 22:31:48 GMT -8
So I was having a conversation about camp food with mk and decided to start a thread about soup, since we were talking about that. Soup is nice in cold weather to help warm you up, and in hot weather can be salty and help restore what you lose to sweat. In any weather, it helps hydrate you, and can be a nice pick-me-up on arriving in camp. The spouse and I share a single fairly large serving (I make it in my coffee cup, which holds maybe 14 oz, though I don't fill it. So maybe 10 or 12 oz of soup for the two of us to share). It's not meant to be a meal, just a little something extra. I've been making my own instant soups, mostly departing from Sarbar's basic noodle soup recipe (which I wanted to link to but couldn't find on her web page; I got it from the book). Basically bouillon, ramen noodles, and mixed veggies. Always include onion bits and garlic powder. My veggie supply includes freeze-dried peas and corn from Just Veggies, and home-dried bell peppers, celery, parsley, carrots (I grate them and dry the gratings, which then rehydrate instantly), zucchini, and whatever else needed to be preserved. Mushrooms. I also make cream of mushroom soup and corn chowder, and will share those recipes tomorrow (I developed those myself, so I can get more specific without robbing someone else). Jump on in with your own recipes. I like to make mine "just add hot water," but if you simmer something don't be afraid to say so! And share any great ingredients you've found to buy or dry. Especially, if anyone has a healthier option for instant noodles than ramen, sing out. I used panceta noodles last summer, but from the little I could read on the package (it mostly wasn't in English), I think they're just ramen by another name...
|
|
zeke
Trail Wise!
Peekaboo slot 2023
Posts: 9,886
|
Soups
Jan 18, 2017 4:43:31 GMT -8
Post by zeke on Jan 18, 2017 4:43:31 GMT -8
Rice noodles, found in the International aisle in my store. When I want soup, I bring a Knorr or Bear Creek mix. I let them sit in my cozy for 30 minutes, kneeding them occasionally to stir them up. I do repackage them at home, as 1 pack of Bear Creek makes 8 cups of soup.
|
|
Deleted
Deleted Member
Posts: 0
|
Soups
Jan 18, 2017 5:56:00 GMT -8
Post by Deleted on Jan 18, 2017 5:56:00 GMT -8
I like to mix Costco bulk section chicken soup base with some insta rice and hot water.
I also use make soup from Bao Long's Pho Ga cubes and insta rice.
We use soup as a stop gap or interm treatment. The Pho Ga cubes are part of the 10E food supply.
|
|
crawford
Trail Wise!
Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
Posts: 1,775
|
Soups
Jan 18, 2017 7:02:18 GMT -8
Post by crawford on Jan 18, 2017 7:02:18 GMT -8
Pad Thai noodles that don't need to simmer, rather they sit for 7-8 minutes in hot water, is something I've used.
I shred some teriyaki dried beef (about 1/2 oz) and mix with dried veggies (about 1/2 oz) in a small snack bag. I add about 1/4 tsp of Chinese Five Spice and black pepper (sometimes I add a little beef bullion as well). Add this mix to about 10 oz of water, bring it to a boil. Once boiled remove from heat and add the noodles. Put in cozie and let stand for the required time based on the noodles.
Stir in one packet of soy sauce and eat. It is actually a pretty hearty soup that I will eat for a meal. Lots of room to experiment with it as well.
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,687
|
Soups
Jan 18, 2017 8:40:09 GMT -8
Post by rebeccad on Jan 18, 2017 8:40:09 GMT -8
I shred some teriyaki dried beef (about 1/2 oz) and mix with dried veggies (about 1/2 oz) in a small snack bag. I add about 1/4 tsp of Chinese Five Spice and black pepper (sometimes I add a little beef bullion as well). Add this mix to about 10 oz of water, bring it to a boil. Once boiled remove from heat and add the noodles. Put in cozie and let stand for the required time based on the noodles. That sounds tasty. And I'll have to check the Asian market for Pad Thai noodles. zeke I have used rice noodles some, but find them hard to break up (or were those the bean threads? Now I'm getting confused. Time for a trip to the 99 Ranch Market).
|
|
Deleted
Deleted Member
Posts: 0
|
Soups
Jan 18, 2017 8:51:44 GMT -8
Post by Deleted on Jan 18, 2017 8:51:44 GMT -8
rebeccad I know rice noodles are hard to break. When I've tried to break them little pieces fly 'everywhere'.
|
|
crawford
Trail Wise!
Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
Posts: 1,775
|
Post by crawford on Jan 18, 2017 9:45:28 GMT -8
I know rice noodles are hard to break Definitely need to break them in a bag or abundant mess will ensue!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 18, 2017 10:47:10 GMT -8
I backpack frequently in desert mountain areas, with no water, so "just add water" meals don't add much value, since you have to carry all the water in anyway.
My local grocery has several boxed soups (both from Pacific Foods and their own label) that are quite good and average about $2-3. I've found them easy to digest and very satisfying, and it's pretty easy to clean the pot out afterward.
It takes a little care to ensure that the boxes don't get crushed.
|
|
Deleted
Deleted Member
Posts: 0
|
Soups
Jan 18, 2017 11:06:02 GMT -8
Post by Deleted on Jan 18, 2017 11:06:02 GMT -8
, and it's pretty easy to clean the pot out afterward. After meal time clean up, is an important aspect, for my wife and I. Glad you pointed that out.
|
|
|
Soups
Jan 18, 2017 12:33:22 GMT -8
Post by Lamebeaver on Jan 18, 2017 12:33:22 GMT -8
I've found those cups of dehydrated soups they have in the store (just add boiling water) handy. If you wanted to save space, I suppose you could take them out of the cup and put them in a freezer bag.
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,687
|
Soups
Jan 18, 2017 14:41:11 GMT -8
zeke likes this
Post by rebeccad on Jan 18, 2017 14:41:11 GMT -8
I've found those cups of dehydrated soups they have in the store (just add boiling water) handy. I find most of them to taste like salt and styrofoam :D
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,687
|
Soups
Jan 18, 2017 14:42:28 GMT -8
Post by rebeccad on Jan 18, 2017 14:42:28 GMT -8
@scottmc Yes, everything changes when you have to carry all your water. We limit those trips, typically, to short overnights (hike in after dinner, hike out before lunch), so I haven't worked on dinners with limited water needs.
|
|
sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 998
|
Post by sarbar on Jan 18, 2017 15:29:06 GMT -8
Feel free to post the recipe if it's from me Btw, the latest book I put a lot of soup recipes in it (the second FBC book). I love soup. I've found most rice or pasta recipes can be made into soup with more broth I get hydrated and a good meal!
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,687
|
Post by rebeccad on Jan 20, 2017 14:03:50 GMT -8
Okay, thanks, Sar! So this is her recipe, which I considered to be a starting point. 1/4 cup crushed ramen noodles 1 tsp. low-sodium bouillon 1/4 cup freeze-dried veggies 1/4 tsp granulated garlic In camp, add 1 cup boiling water, put in a cozy for 10 minutes. So here's what happens when I get hold of it: I use whatever bouillon I managed to get hold of at the store. I use garlic powder, because that's what I have, and I use a mix of random veggies, some freeze-dried and some home-dried. I usually add a bit of parsley for flavor. In camp, I put the soup mix in my cup, add the boiling water, and just let it stand until it's cool enough to drink, by which time the stuff is pretty well cooked. Note: most bouillon seems to have quite a bit of fat in it, which isn't all bad except that it leaves a greasy scum on the coffee cup. I rinse it if I have enough hot water, otherwise...well, a little fat and salt in the coffee never hurt anyone
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,687
|
Post by rebeccad on Jan 20, 2017 14:07:39 GMT -8
Cream of Mushroom Soup:
1/4 cup dried mushrooms. I dry my own--usually cremini fungus, sliced fairly thin. 1/2 tsp of beef bouillon (or a little more for more beef flavor and more salt) 2 Tbsp. NIDO (whole milk powder) pinch of garlic powder 1 tsp dried onion bits
Same deal--add 1 cup boiling water to the soup in my cup, let it stand a few minutes, and drink. The whole milk powder makes this very rich.
|
|