Campfire Miso Butter Udon with Chicken and Cabbage

By Sprig Originals ✓ · cooked up in Sprig

A single pot on the camp stove or fire grate turns shelf-stable udon, a hunk of cabbage and a few chicken thighs into a steaming bowl of buttery miso noodle soup. Everything simmers together in one pot, nothing needs a fridge once you start, and it's on the picnic table in about half an hour.

Ingredients

• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 4 cups green cabbage, roughly shredded (about 1/2 small head)
• 3 cloves garlic, sliced
• 4 cups water
• 2 tbsp soy sauce
• 14 oz vacuum-packed cooked udon noodles (2 packets)

• 3 tbsp white miso paste
• 2 tbsp butter
• 3 scallions, sliced

Instructions

1. Set a large pot on a camp stove burner over medium-high or on a grate about 6 inches above steady campfire coals. Add the oil, then the chicken, and cook 6 to 7 minutes, stirring every minute or so, until the pieces are browned on the outside and no longer pink in the middle.
2. Add the cabbage and garlic and cook 3 minutes, stirring, until the cabbage collapses and smells sweet.
3. Pour in the water and soy sauce, cover, and bring to a boil (4 to 6 minutes over a campfire, less on a stove). Add the udon, separating the blocks with tongs or a spoon, and simmer uncovered 3 minutes until the noodles loosen and heat through.
4. Slide the pot off direct heat or to the cool edge of the fire. Scoop about 1/2 cup of the hot broth into a mug, stir in the miso until smooth, then pour it back into the pot along with the butter and stir until the butter melts. Do not let it boil again or the miso turns grainy and flat.
5. Taste and add a splash more soy sauce if needed, scatter the scallions over the top, and ladle into bowls or enamel mugs while steaming hot.

Chef's tips

Nutrition (per serving, estimated)

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