Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%.
