Backpacking Soba Noodles with Miso & Ginger Panko Breadcrumbs

This is a delicious and easy backpacking soba noodle dish that is lightweight and super portable, perfect for wild camping and backpacking adventures (or perhaps a quick desk lunch at home).

• Make the panko breadcrumbs ahead of time to then carry with to garnish on this soup or pretty much anything else that needs a little extra crunch and kick.
• I use pre-made freeze-dried miso powder for ease (available in most supermarkets). You could use miso paste or just straight up vegetable stock instead.
• Add dehydrated veggies for extra interest and nutrition – I added dried shiitake mushrooms to this, but some greens wouldn’t have gone amiss!

Easy Backpacking Soba Noodles with Miso & Ginger Panko Breadcrumbs

Inspired by the book Extra Good Things from the Ottolenghi Test Kitchen. You’ll probably end up with more panko breadcrumbs than you’ll need for one serving, so save the rest or later or pack to garnish on other things – it’s delicious and light weight, so why not?

Approximately 125g in weight and 350 kCal per serving. Need more energy? Add more soba noodles and/or some dried tofu!

For the ginger panko breadcrumbs:

• 30ml olive oil
• 6cm piece (about 30g) fresh ginger, peeled and finely chopped
• 1 shallot (or half a red onion), peeled and finely chopped
• 20g panko breadcrumbs
• 3 tsp sesame seeds (white or black or a mix)
• 1/4 tsp salt
• 1 tsp chilli flakes

For the soup – pack this up to carry on the trail!

• 80g soba noodles
• Instant miso soup (I use Clearspring brand which is freeze dried, so super lightweight)
• 1 fresh chilli 
• Dehydrated shiitake mushrooms
• Ginger panko bread crumbs to serve

At home

Make the ginger panko breadcrumbs: Heat the oil over a medium-high heat. Once hot, turn the heat back down to medium and add the ginger and shallot (or onion). Cook for 10-15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds, salt and chilli flakes, and cook for a further 4-6 minutes, stirring often, until nicely toasted. Transfer to a bowl and set aside.

On the trail

Get some water boiling in a pot on your cooker (I use a Jetboil). Add the soba noodles and shiitake mushrooms (or other dried veg) and simmer for 4-5min until the soba noodles are cooked to your liking. When cooked, stir in the miso soup powder (use two packets for extra flavour). Top with the crumbs and sliced red chilli.