Adding cheese and spinach-filled tortellini to miso soup is kind of brilliant. It transforms regular miso into a soup that eats like a meal. Miso soup is usually pretty light, which is why it’s often served as an appetizer, but tortellini gives it more bulk. The savory cheese and spinach filling pairs surprisingly well with the mildly earthy and perfectly salty flavor of miso. The pasta soaks up all of that flavor, the dried wakame adds a dimension you wouldn’t expect in a backpacking meal, and it will provide the energy needed to finish your hike strong.
1 cup dried cheese and spinach tortellini
1 packet instant miso soup
1 teaspoon dried wakame (seaweed)
2 teaspoons salt
2 cups water
1-2 soy sauce packets
[At home] Add the pasta to a medium-sized resealable bag.
Pack the soup, wakame, and salt separately.
[In camp] Bring the water to a boil.
Add salt to the water once boiling.
Add the tortellini to the water. Cook untilthey float to the top.
Add the miso soup packet and wakame tothe pot. Stir until the miso dissolves.
Season to taste with the soy sauce.