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To each 16oz glass jar, add the soup base ingredients as follows:1 tbsp soy sauce1 tbsp miso paste1 tsp sriracha1 tsp sesame oil¼ tsp grated ginger½ tsp garlic powder1 tsp Better than Bouillon chicken soup base (or 1 chicken bouillon cube)
Use a small whisk or fork to mix until all the ingredients are well combined into a brown paste.
Divide the remaining ingredients and add them to the jar. Begin with the chicken/protein and proceed with the carrots, peppers, edamame, bok choy, green onions and cilantro. Add the sturdier vegetables first then finish with the delicate herbs.
Add a serving of quick-cook noodles into each jar. Seal the jars with a lid and refrigerate.
When ready to serve, remove the jars from the fridge and bring to room temperature. The water should be hot but not boiling. Slowly pour in hot hot water then close the lid. Use oven mitts as needed as the jar may be hot to the touch. Let the jars sit for 10 minutes then open and use chopsticks or a fork to stir and ensure the soup base has fully dissolved.
Enjoy the noodle soup directly out of the jar or transfer to a bowl.