Add 1 tbsp each miso paste, 1 tbsp soy sauce, 1 tsp sriracha and 1 tsp vegetable bouillon powder to the bottom of each container
Divide the chopped and shredded veggies and herbs between the containers
Top with the noodle nests
Store in the fridge for up to 5 days
When ready to serve, add boiling water overtop, filling almost to the top of the jar and let sit for 5 minutes
Stir everything together, then pour into a bowl and serve
