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Place ½ tablespoon bouillon paste, ½ teaspoon miso, ½ teaspoon chili-garlic sauce and ½ teaspoon ginger in each of 3 pint-and-a-half size canning jars. Layer ¼ cup carrot, ¼ cup mushrooms, ½ cup spinach, 2 egg halves and ½ cup noodles in each jar. Top each with 1 tablespoon scallions and ¼ teaspoon sesame seeds. Close the jars. Refrigerate for up to 3 days.
To make one jar of noodles, add 1 cup of very hot water to one jar. Close the jar and shake to combine. Microwave uncovered on high in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand 5 minutes. Stir before eating.