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Thinly slice the carrots and peppers, using a mandolin if you have one.
Chop the cilantro according to your taste.
In a bowl, mix together the soy sauce, miso, sriracha, garlic powder, chicken bouillon base, sesame oil, and grated ginger to create the soup base.
In a jar, layer the ingredients starting with the leftover chicken, followed by edamame, bok choy, green onions, cilantro, and the sliced vegetables.
Top it off with rice noodles or any quick-cooking noodles you prefer.
Seal the jar and keep it in the refrigerator.
When you're ready to enjoy the soup, allow the jar to reach room temperature, then fill it with hot water and savor your meal.