Egg Drop Ramen

This simple recipe adds richness and flavor to an old favorite. If you're timid about carrying eggs in your pack, buy a plastic two- or six-egg holder from your outdoor shop, or pack them in a cut-down section of the original carton, wrapped with a rubber band and stored in a zip lock just in case. Eggs keep at room temp for several days.

2 cups water
1 pkg Ramen noodles
1 egg

Boil water, turn heat way down, add Ramen noodles, spice packet, and egg. Stir to create eggy, filamentous wonder. Turn off heat, cover, and let sit for five minutes.