12 ounces thinly sliced cooked beef Flank Steak
2 tablespoons beef base
1/2 cup chopped kimchi
4 teaspoons red miso paste
8 drops sesame oil
2 cups baby spinach leaves
1 cup shredded carrot
8 fresh mushrooms, thinly sliced
1/2 cup thinly sliced green onions
2 packages (3 ounces each) dried ramen noodles, any flavor
Reduced-sodium soy sauce, chili sauce, chili oil, sesame seeds, thinly sliced nori (dried seaweed) and thinly sliced shallots
Add 1-1/2 teaspoons beef concentrate, 2 tablespoons kimchi, 1 teaspoon miso paste and 2 drops sesame oil to each of four 1-quart Mason canning jars. To each jar, add 3 ounces (1/2 cup) cooked beef steak, 1/2 cup spinach leaves, 1/4 cup carrot, quarter of mushroom slices and 2 tablespoons green onion. Add half of each package of ramen noodles to each jar, discarding flavor packets. Close jars. Refrigerate at least 1 hour.
To serve, remove lid and carefully add 2-1/2 cups boiling water to each jar. Close jar tightly and let stand 5 minutes, shaking occasionally. Serve with toppings, if desired.
Nutrition information per serving: 400 Calories; 135 kcal Calories from fat; 15 g Total Fat; 6 g Saturated Fat; 5 g Monounsaturated Fat; 67 mg Cholesterol; 1672 mg Sodium; 33 g Total Carbohydrate; 3.5 g Dietary Fiber; 32 g Protein; 5.1 mg Iron; 8.5 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 47.4 mcg Selenium; 102.1 mg Choline;