Backpacking food: Lahksa, Tom Yum or Miso soups

[Guest guest]

Laksa (spicy Malaysian coconut stew), Tom Yum or Miso soups/stews

 

Laksa

 

Ingredients

 

dried Shitake mushrooms, sliced

dried flat tofu sheets

black mushrooms, shredded

sun dried tomatoes, cut in half or quarter pieces

Any other dried vegetables that you like and can get a hold of! (I

have a food dehydrator, so I can have Kale and other greens)

 

cellophane noodles (one bundle will make quite a bit, for a large

crowd, use 2); or/and:

wheat instant noodles of choice – same volume as cellophane

(for Miso I like to use soba noodles here)

dried wasabi green peas

 

dried coconut cream or milk (found in Asian supermarkets)

Malaysian seasoning pack spice

 

preparation

 

at home: Place separate groups of ingredients in separate zip lock

bags. If making Tom Yum, place paste in small container.

 

at camp: Boil water and cover first group of ingredients, let sit

while preparing the broth. Mix coconut powder with small amount of

water, add to more boiling water. Do the same with the seasoning mix.

Taste and adjust amounts. Add soaked veggies and noodles. Allow it

to return to boil and turn stove off. Cover and let it sit 3-5

minute. Serve.

 

variations:

 

Tom yum

 

instead of dried coconut milk and Malaysian seasonings, use prepared

tom yum base - Some pastes are vegan, others have ground up shrimp, so

you need to read the ingredients list here. This is VERY spicy, so

beware.

Place 3 cups of water per 2 tablespoons of tom yom and boil, then add

soaked veggies, add noodles, cover for 3-5 minutes and serve.

 

Miso soup

 

Instead of the dried coconut paste or the Tom Yum paste, I use several

packets of the Trader Joes dried miso soup and repack. If you cannot

find this, pack miso separately (it is a paste) it will last OK, it is

just heavier. This is an excellent choice for people that do not like

spicy (Tom Yum and Laksa spices are spicy)