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Wild10
Camp Stove
Dinner

Miso Soup

Miso Soup: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Ocdp, CC0; https://commons.wikimedia.org/wiki/File:Miso_Soup_001.jpg; http://creativecommons.org/publicdomain/zero/1.0/deed.en. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Miso Soup

Photo: Ocdp · CC0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •½ tsp sesame oil
  • •3 cups water
  • •2 tbsp miso
  • •2 green onions (optional), finely minced
  • •½ cake tofu (optional), cut into ½-inch cubes
  • •2–3 fresh mushrooms (optional), thinly sliced
  • •5–6 shrimp (optional), cubed or shredded
  • •Some pieces of seaweed (optional)

Instructions

  1. 1Heat oil in a small pot.
  2. 2Add green onion. Cook for a few minutes while stirring frequently.
  3. 3Add 2 ½ cups of water. Bring to a boil .
  4. 4Dissolve miso in remaining ½ cup of water and add to pot.
  5. 5Lower heat and add mushrooms, seaweed, and tofu, if desired.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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