DIY Beef Ramen Noodle Jars

Mason jar. Check. Ingredients for Ramen. Check. Add hot broth at work and you've got lunch.

  • 15
  • 4
  • 400
  • 32 g

Ingredients & Cooking


  • 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
Toppings (optional):
  • Reduced-sodium soy sauce, chili sauce, chili oil, sesame seeds, thinly sliced nori (dried seaweed) and thinly sliced shallots


  1. 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.
  2. 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.
  3. Cook's Tip: Jars can be refrigerated for as long as 3 days and prepared as needed.

Safe Handling Tips

Nutrition Information

Butcher Counter

Flank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Beef Checkoff


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