Step 1Add 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.
Step 2To 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 Calories from fat; 15g 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 NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 47.4 mcg Selenium; 102.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Filed Under:Soups, Stews & Chili