Kimchi Tofu Noodle Soup

Boulder Lake, Trinity Alps Wilderness

Flavor: 8/10

Ease at home: 7/10

Ease at camp: 10/10
Heat level: 8/10

Times made: 1

Two years ago, my husband and I ate our very first bowl of soondubu jjigae, a spicy Korean vegetable soup with soft tofu. It was 3AM, and we were decked in Halloween costumes after a long night of partying. My recollection of that evening is hazy for the most part, but the soup memory is crystal clear. I remember the nourishing richness, the custardy texture, the steaming, tangy, spicy flavors, served with a dizzying variety of accouterments. I've replicated it at home a number of times, and while nothing has matched that first bowl, it's always a richly savory experience.

With this reproduction, ramen is optional, and so is the tofu, but for a higher calorie meal it's really best to have both. Admittedly, because the tofu is vacuum sealed with liquid, this is a high weight treat. The tofu (and ramen, unless you crush it up) also assume a lot of space in the pack (especially if you're using a bear canister), so save this recipe for a weekend trip or overnighter. I only give the flavor an 8 for two reasons: not enough gochujang for our taste and too much sweetness (no honey next time).

Soup aside, we began the 2015 season with a quick trip to Boulder Lake in Trinity Alps Wilderness. For a number of reasons, our trip was cut short, but we did spend one very cold evening basking in total isolation in the gorgeous, snow-studded scenery. Due to the California drought, snow never really came to the alps this year. Only a little bit here and there on the trail above ~6.5k elevation, and only on some trails. The beauty, complemented by snowy contrast, was overwhelming.

Mmm, wiggly noodly goodness.

Kimchi Soft Tofu Noodle Soup
Feeds two

Soup flavor paste
In a small bowl, mix, adjust to taste, and dehydrate until it's a leathery paste with little to no moisture (something like a very firm fig paste texture):

* 2 T gochujang
* 1 T doenjang
* 2 T gochugaru, or more if you like it spicy
* 1 clove minced garlic
* .5 t toasted sesame oil

If you prefer a slightly sweet flavor, add honey. If you like it more tangy, go light on the gochujang and heavier on the doenjang.

Gochujang pasty leather

Soup veggies

You can dehydrate your soup veggies, purchase them, or a bit of both. One way or another, assemble the following dehydrated or freeze dried veggies:
* 1/4 c yellow onions
* 2 T green onions
* Assorted vegetables to your taste (mushroom, zucchini, peas, whatever- optional. I keep Packit Gourmet's Ramen Rescue packets handy for a vegetable pick-me-up, those are perfect here.)

You'll also need dehydrated or freeze dried kimchi. Trader Joe's has been selling freeze dried kimchi at some stores, but if you can't get ahold of that, dehydrate some of your own. Chop it up fine, spread it out, and let it dry. About 3/4 cup wet kimchi per 2-person soup recipe (appx 1/4 cup dry). Don't let the kimchi juice go to waste, by the way, when the jar is finito- dehydrate the juice and toss a teaspoon in the next batch of soup mix.

Once your veggies are all good to go, mix together.

Noodles/Tofu

Well this is easy..purchase some ramen noodles and aseptically sealed silken tofu. 1 packet ramen per person, 1 tofu per 2 people. Put ramen in a bag with the veggies and the flavor paste, and keep the tofu separate. Seal and ready to go.

Packit Gourmet's Ramen Rescue mixed veggies

At camp, simply pour everything into a pot of boiling water. A slightly larger amount of water than you'd use for regular ramen. Adjust salt levels to taste- depending on the amount and brand of gochujang and doenjang you use, the brand of kimchi, and whether you happened to have some kimchi juice powder lying around, the salt levels can vary quite a bit. Enjoy, preferably in the solitude of early-season nature.