Expand your camp-cooking repertoire with ramen noodles and fresh shrimp

I love the challenges of open-fire cooking. Aside from unwanted guests (i.e. bears and biting flies), I've found that cooking in the great outdoors with limited amenities, such as no running water, makes one have to be a bit more organized.

Through trial and error, I've come to learn that if you take some time the day before to prep meals — marinate proteins and chop and slice vegetables and fruit — there's a lot less mess and more time for hikes and whittling sticks for the requisite toasted marshmallows.

As the designated group cook, I keep a list of some of everyone's favorite meals, including slow-cooked ribs (baked ahead of time and thrown on the campfire for heating and crisping); beer-marinated chicken tacos and salsas; halibut on the grill topped with pesto and a cucumber-tomato salad. And this throwback, quick-and-easy ramen noodle soup, which can be topped with a variety of leftover this and that: chicken, shrimp, vegetables and herbs. It's the kind of food that elicits stories of morning-after remedies or dorm-life cooking and proves to be a satisfying meal at the end of a long day of kayaking or hiking. Granted, I make this when "glamping" with a trailer and not backpacking.

So, if possible, make sure to remember a big wok or Dutch oven, a ladle and tongs and some fire-proof gloves or potholders. Peel your shrimp (or chicken) and pack it in a leak-proof container and keep chilled. Wash, trim and slice up your optional toppings and keep them in small containers or plastic bags for easy garnishing.

Campfire ramen with wild shrimp

Makes 4 to 6 servings

3 quarts fish/shrimp stock or vegetable broth

12 ounces fresh or dried ramen noodles

1 pound fresh raw wild shrimp, such as side stripes or spot prawns, peeled (save shells for broth, if desired) or leftover cooked chicken or fish

Optional toppings: fresh chopped cilantro, fresh sliced jalapeños, lime wedges, carrot slices, Sriracha

Heat broth in a big wok or Dutch oven over high heat or the grill grate over an campfire. Add noodles and shrimp and let simmer a few minutes, tossing with tongs to separate noodles. Cook until shrimp just begins to turn pink. Carefully remove wok from heat and add various toppings.

NOTE: To make a quick shrimp stock, place shells in a medium saucepan. Add just enough white wine and water to cover the shells. Add some salt, a bit of an onion, a piece of carrot, celery, some fresh herbs, peppercorns and whatever else you have on hand that will add flavor to the stock. Bring to a boil and let simmer 15 to 20 minutes. Strain into a bowl and discard shells and solids.

— Kim Sunée is the best-selling author of "Trail of Crumbs: Hunger, Love, and the Search for Home" and "A Mouthful of Stars." For more food and travel, visit kimsunee.com or instagram.com/kimsunee.