The Official Magazine of the Bluewater Cruising Association
SharePrint

Rounding the Horn with Warm Soup in our Tummies

Mary Kruger

Synchronicity
Fraser 41
December 28th, 2024

One of my biggest concerns about going around Cape Horn wasn’t the sailing (although I definitely did worry about that). Instead, it was how I would provide gluten-free meals – especially lunch – to our friend Rick, who was joining us for this month-long journey.

As First Mate I’m responsible for all the provisioning and cooking. I knew sailing and weather conditions could be challenging so I wanted simple and quick meals.

Lunch is the meal I dread the most. Sandwiches get boring after a while and are not normally hot. Plus, gluten-free bread is difficult to find and to keep fresh.

One thing we discovered earlier in our trip was Instant Noodles. Though they don’t hold a lot of nutritional value, they do provide a hot meal that fills you up and is simple and quick to make. And my husband loves them! Simple, quick, and hot, but not gluten-free. So I decided to make my own gluten-free instant noodle soup.

I found dehydrated vegetables in Ushuaia, Argentina, as well as rice noodles to prepare the soup. Once I found gluten-free bouillon, I was ready to go.

One of my tips from long time cruising and provisioning in some very remote places – like Easter Island, Oman, and Sri Lanka, for example – is that when you see an ingredient you want, buy it! Never wait, because you don’t know when you will find it again! If ever!

The soup was a success and had a lot more nutritional value than the Instant Noodles you buy in a cup. And my homemade version was cheaper too.

Left: Prepping the veggies and rice noodles; Middle: Adding boiling water; Right: Waiting for everything to soften and cook. Picture should show a lid on top.

Gluten-Free Instant Noodles

Measurements are approximate and you can adjust to taste.

  • 1 pint (475 mL) glass mason (canning) jar
  • 1/4 cup (60 mL) of each type of dehydrated vegetables (I used carrots, spinach and sweet peppers)
  • 3/4 cup (180 mL) rice noodles (thin)
  • 1/2 a small gluten-free bouillon cube (beef, chicken, or vegetable)

Layer the vegetables in the bottom of the jar. Add rice noodles crunched slightly to lengths for eating. Crumble the bouillon cube over the top. Put a secure lid on top (I used a canning lid and ring). Store in a locker.

When ready to serve, add boiling water to 1” from the top of the jar and stir gently. Put the lid on the jar. Wait about 5 minutes for everything to soften. Stir and serve.

You can double the recipe and use a one-quart (946 mL) jar instead.

The recipe is versatile. Change up the vegetables or add spices such as garlic, parsley, basil, oregano, or onion.

Left: Ready! Serve up & enjoy! Right: Our happy crew member Rick

Comments


  1. Nancy Carlman says:

    Great Idea. Your cruising history reminds us of a couple we met in Mexico years ago. They had cruised as a just married couple, again when their two sons were about 8 and 10, and, when we met them, they were cruising a third time after the sons had grown up and left home. A bulkhead in their third boat was covered with souvenirs of the many places they had been.

    1. Mary Kruger says:

      Yes I am so grateful to cruise again. Our daughter and her husband and two kids live on their boat too.

    2. Mary Kruger says:

      Thank you. Our daughter, her two kids and husband live and cruise with their sailboat too!

  2. Carole Ann Grayson says:

    What a clever idea. I might even do that for home too.

    1. Mary Kruger says:

      Thank you. I was so excited to find dehydrated veggies in Argentina. My biggest hint is if you see it in a store buy it. Don’t wait because you might not see it again.

    2. Mary Kruger says:

      Yes! There are lots of possibilities.

Leave A Comment

Your email address will not be published. Required fields are marked *