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


  • 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.

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

0 % *


0 % DV **


0 % DV

5.1 mg IRON

0 % DV

5.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

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.

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