Just-Add-Water Kimchi Beef Noodle Soup

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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  • Level: Easy
  • Total: 10 min
  • Active: 5 min
  • Yield: 1 serving
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2 thin slices deli roast beef, cut into bite-size pieces

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1/4 teaspoon sugar

1/3 cup kimchi plus 1 teaspoon juice

Heaping 1/2 teaspoon beef base (see Cook's Note)

Half a package fresh udon noodles (about 3 1/2 ounces, or 100 grams), loosened to separate into individual noodles

1/4 cup fresh bean sprouts

1 scallion, greens only, thinly sliced

1/4 teaspoon toasted sesame seeds


Special equipment:
a lidded 16-ounce heat-safe container
  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.
  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.

Cook’s Note

You can find fresh udon noodles in Asian markets and some supermarkets. They are usually packaged in portion-size bricks with accompanying soup base packets. If you can't find fresh udon noodles, purchase dried udon noodles, then boil them and rinse in cold water before using in this recipe. Beef base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.