From Pantry to Table

Shrimp Ramen with Egg & Veggies is a cozy, crave-worthy bowl of comfort with a pantry-perfect twist. Rehydrated freeze-dried shrimp bring a pop of ocean flavor, while tender noodles soak up a savory broth laced with soy sauce, sesame, and garlic. A soft egg and colorful veggies like spinach, corn, and green onion round out this nourishing meal. Ready in minutes, it’s a satisfying, slurpable delight that transforms simple ingredients into a restaurant-style ramen experience—right from your kitchen.

Serves: 2
Time: 15 min

Ingredients:

• 2 packs ramen noodles (discard seasoning or use low-sodium bouillon)
• 1/2 cup freeze-dried shrimp
• 1/4 cup freeze-dried spinach
• 1/4 cup freeze-dried corn or carrots
• 2 tbsp freeze-dried green onions
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 eggs (or freeze-dried eggs, prepared)

Instructions:

1. Rehydrate shrimp and vegetables.
2. Boil 3 cups water, add noodles, veggies, and shrimp. Cook until tender.
3. Stir in soy sauce, sesame oil.
4. Add egg (cracked or rehydrated), cover and cook 2 more minutes.
5. Serve hot with extra green onions.

Freeze Dried Ingredients Used:

Link to order Freeze Dried Shrimp: https://frompantrytotable.thrivelife.com/clearance-shrimp-10-can.html

https://frompantrytotable.thrivelife.com/freeze-dried-chopped-spinach.html

https://frompantrytotable.thrivelife.com/freeze-dried-sweet-corn-681.html

https://frompantrytotable.thrivelife.com/dried-egg.html

Other Freeze Dried Shrimp Recipes

Shrimp Creole (Pantry Style)

Creamy Shrimp & Corn Chowder

Shrimp Tacos with Creamy Slaw

Shrimp Fried Rice (Pantry Edition)