7oz(198g)tofu, extra firm, See instructions in the meal prep tips below.
INSTRUCTIONS (per serving)
HOME
Bring a stockpot of water to a boil.
Add the broccoli, cabbage, and carrots to the stockpot.
Blanch the vegetable mix for 3-4 minutes after returning to a boil.
Drain the vegetable mixture and rinse with cold water to stop the cooking process.
Spread the mixture onto two dehydrator trays.
Spread the sliced yellow onion, green onions, and mushrooms onto separate dehydrator trays.
Dehydrate vegetables at 125℉ (52℃) for 4-8 hours or until completely dry. The time required to dry the vegetables will vary based on the humidity in your home.
Divide the dried vegetables into two servings and store them in two bags or containers to be used in the backcountry.
Divide the noodles into two servings. Add one serving of noodles to each serving of vegetables.
Divide the dry broth ingredients into two servings. Add one serving of broth to each serving of vegetables.
Pack the soy sauce, hoisin sauce, and sriracha (optional) separately.
FIELD
Bring 16 oz (480 mL) of water to a boil.
Remove the pot from the stove and add the soup mixture, soy sauce, hoisin sauce, and sriracha (optional) to the pot.
Stir to mix well and cover the pot with a lid.
Let the soup stand for 5 minutes to allow the vegetables and noodles to rehydrate.
Stir occasionally to make sure the noodles are completely covered with hot water.
Once fully rehydrated, stir to mix well, and enjoy!
NOTES
MEAL PREP TIPS
Dehydrated or freeze-dried tofu is a great way to add protein and calories to this meal.
To prepare the recipe using already dehydrated ingredients, reduce the fresh measurements by half.
To prepare the recipe using freeze-dried ingredients, use equivalent amounts of freeze-dried ingredients.
Freeze the tofu overnight in the container that was purchased.
Allow the tofu to thaw completely in the refrigerator.
Cut the tofu into 1/2" cubes and place on dehydrator trays.
Dehydrate at 135℉ (57℃) for 4-8 hours or until completely dry. The tofu should break in half easily, rather than bending.
Dehydrated tofu can be stored for 1-2 weeks in an airtight container kept in a cool, dark, dry place, 6 months in the refrigerator, or 12 months in the freezer. The short shelf-life is due to the fat content of the tofu.
NUTRITION
Be aware that this recipe prepares two large, low-calorie servings of soup.
Total sugar (per serving): 13 g, including 6 g of added sugar from the hoisin sauce
To reduce sodium by 1638 mg, use sodium-free bouillon and low-sodium soy sauce.
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