Mornings at camp are a juggling act: you’re cold, you’re hungry, and you don’t want a sink’s worth of dishes before you even lace up your boots. Propane Stove Miso Mushroom Breakfast Ramen keeps breakfast tight and fast—one pot on the propane burner, a bowl in your hand, and you’re eating while the rest of camp is still packing sleeping bags. It’s especially handy when the water is scarce, the wind is up, or you’re trying to make an early trailhead start.
With a spoonful of miso, hot water turns into a bold, savory broth in minutes, and mushrooms add a hearty bite that feels satisfying without hauling extra proteins. The smell alone does a lot of work on a chilly morning—earthy, toasty, and comforting—while the noodles cook right in the same pot.
Finish it with a jammy egg and you’ve got a breakfast that sticks with you: rich yolk swirling into the broth, noodles soaking up every bit. It scales easily for a group, plays well with whatever mushrooms you’ve got on hand, and keeps cleanup simple enough that you can be back on the trail quickly.
Propane Stove Miso Mushroom Breakfast Ramen
Equipment
- Pot
- Spoon
- Knife
Ingredients
- 2 cups water
- 1 tbsp white miso paste
- 2 oz ramen noodles unseasoned, broken in half
- 1 cup mushrooms sliced
- 2 large eggs
- 2 tbsp green onion sliced
Instructions
- Bring water to a boil in the pot. Gently lower in eggs and cook 7 minutes for jammy yolks. Remove eggs, cool slightly, and peel.
- Add mushrooms to boiling water; simmer 2 minutes.
- Stir in ramen noodles and cook until tender, about 3 minutes.
- Remove from heat, dissolve in miso paste, and stir well.
- Peel and halve eggs, then arrange atop ramen. Scatter green onions over and serve hot.