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Just-Add-Water Kimchi Beef Noodle Soup

Just-Add-Water Kimchi Beef Noodle Soup
Prep Time
5 min
Cook Time
5 min
Yields
1 serving

Make sure to follow the layering order in this instant noodle soup. As it sits overnight, the roast beef marinates and becomes super flavorful. When you’re ready to eat, just add boiling water, wait a few minutes and enjoy being to envy of your office or dorm!

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ingredients

2
thin slices deli roast beef, cut into bite-size pieces
2
tsp soy sauce
1
tsp toasted sesame oil
¼
tsp sugar
cup kimchi + 1 tsp juice
½
heaping tsp beef base (see notes)
½
package fresh udon noodles (about 3 ½ oz or 100 g), loosened to separate into individual noodles
¼
cup fresh bean sprouts
1
scallion, greens only, thinly sliced
¼
tsp toasted sesame seeds
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directions

Step 1

Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight.

Step 2

When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients.

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