Simple Trail Noodle Soup

I know it is probably much quicker buying ready made trail food but let me tell you...most of what is sold out there is rubbish. The food normally includes colourings, additives, flavour enhancers, trans fats, saturated fats, sugar and more. I stopped buying these when after a long day of hiking I was sitting down to open up a pack of ready made trail food and read the ingredients list. If I had not been so extremely hungry I would preferred the tent pegs to chew on. Probably healthier anyway. and my husband together thought of a couple of things we might take on our hikes and this is one of the recipes. Light in weight, packed with flavours, complex carbohydrates and hydration. We then usually munch on nuts and dried fruits for dessert (nuts because of the protein and healthy fats and fruits because of the carbohydrates). I haven't bought ready made trail food in several years so there might be something nice out there...I still like my food the best though.

Note that you should by the 2 packs soup at a health food store if possible.

When on a hike, preparing a simple, yet tasty meal is very rewarding

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Simple Trail Noodle Soup

Serves 2 hungry hikers


  • 2 packs vegetable soup to make 1 litre (34 fluid oz) of soup, any flavour you prefer (try mushroom, tomato, pepper, potato or carrot)
  • 150 grams (5¼ oz) noodles (any you prefer). I prefer brown rice noodles
  • 50 grams (1¾ oz) dried vegetables (any you prefer)
  • Pinch salt and pepper
  • Pinch dried seasoning such as parsley, thyme, basil
  • 1 litre (34 fluid oz) cold water


  1. Before you head out into the wilderness, combine these ingredients in a plastic bag or box: ingredients of 2 packs organic vegetable soup, 50 grams dried vegetables and preferred seasoning. Add other herbs if desired.
  2. When you have arrived at your destination: Stir the soup into the 1 litre cold water (or as directed on the packet) until it is completely smooth.
  3. Bring to a boil.
  4. Add preferred seasoning according to taste.
  5. Add the 150 grams noodles and cook for a couple of minutes.
  6. Serve immediately with some roasted chapati bread or any other bread.


  • Make sure you have sufficient propane/fuel for the remainder of the trip (or means of heating the soup in other ways).
  • You can add whatever you wish into this soup base. You can add dried peppers, dried sweetcorn, dried and minced soy meat and more.
  • You can also add more spices and even try to find some wild herbs if you are feeling adventurous. Just watch out for the poisonous ones!
  • You can also use whichever noodles you prefer like soba,- udon,- or egg noodles. I prefer rice noodles because they are light weight and take short time to cook (saving propane/fuel).
  • If you have carnivores on your trip you can prepare the soup base and add slices of meat into the saucepan when the vegetarians have been served.
  • Keep the lid on at all times when cooking outside since otherwise you will waste valuable propane/fuel.
  • Keep the stove away from wind. If the wind is blowing (as it does continuously in Iceland) create a make shift shelter for the stove out of rocks, pieces of wood or whatever other materials you can find.