Kuma Kitchen Series - Coozie Soup

We love a product that can do double duty. Like turning our Tall Can Coozie into a thermos and making Coozie Soup in them! With our new Can Coozie Lids, your Kuma Can Coozie and Tall Can Coozie can go from keeping your beverages cold to becoming the perfect vessel for your camping meals.

In our latest Kuma Kitchen Video, we’ll show you step-by-step how to create a hearty and flavourful soup that’s easy to make and even easier to enjoy on your next camping trip. From selecting the freshest ingredients to the final pour into your trusty coozie, you’ll learn tips and tricks for creating the perfect comfort meal for any outdoor adventure. Say goodbye to bland camping meals and hello to gourmet goodness with our simple yet satisfying coozie soup recipe.


Soup Base (per serving)

500mL  water
2 tsp kombu dashi
1 tbsp white miso paste
1 tbsp light soy sauce
2 tsp sesame oil
1-2 tsp chili garlic sauce
2 tsp grated ginger

Soup Components

Firm tofu
Bok choy sprouts
enoki mushrooms
Vermicelli noodles
Bean sprouts
Green onions

Coozie Soup


1. Set up and light your campstove.

2. Bring a large pot of water up to a boil, covered with a lid. You want approx 400-500mL  per serving of soup.

3. While waiting for the water to boil, prep all of the other ingredients. Grating the ginger, cubing the  tofu - about 100g per serving of soup. 

4. Slicing the bottoms off of the bok choy sprouts (if using baby bok choy, slice vertically as well). Julienning the carrots, washing and slicing the bottoms off the mushrooms, washing bean sprouts, and finely chopping the green onions.

5. Into the bottom of a coozie or thermos, add all of the soup  base components. 2 tsp kombu dashi, 1 tbsp white miso, 1 tbsp, light soy sauce, 2 tsp sesame oil, 1-2 tsp chili garlic sauce, 2 tsp grated ginger.

6. Fill the coozie with all of the veggies. Harder veggies, tofu and mushrooms on the bottom to ensure they remain fully submerged when we pour the boiling water in. Then a bundle of vermicelli noodles, squished down into the coozie, then any remaining ingredients like the green onions and bean sprouts. 

7. Once the water is boiling, pour directly into the coozie, filling to about 1 cm from the brim. Screw the lid on tightly and give everything a shake to blend the broth, and disperse all of the components.

8. Let it remain closed with the lid on for 4-5 minutes.

9. Remove lid, mix, and eat while hot.


This recipe is intended to be vegetarian, which is why it uses kombu dashi. However, you can easily sub in chicken bouillon for the dashi, and shredded chicken for the protein.

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