Broth Base

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4 tablespoons reduced-sodium soy sauce

4 tablespoons gochujang (Korean chile paste; see Notes)

4 teaspoons chicken base

4 teaspoons toasted sesame oil

2 teaspoons peeled and grated fresh ginger

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Layers

2 cups shelled edamame, fresh or thawed frozen

2 cups shredded rotisserie chicken

4 (1.5-ounce) bundles vermicelli rice noodles or mung bean noodles

2 scallions, thinly slice

12 cups boiling or hot water

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1. Start with the broth base: Into each of four 32- ounce wide-mouth mason jars, spoon 1 tablespoon each soy sauce and gochujang, 1 teaspoon each chicken base and sesame oil, and ½ teaspoon ginger.

2. Add the layers: Dividing evenly, layer the ingredients in the jars in this order: cabbage, bok choy, edamame, chicken, noodles, and scallions.

3. To serve immediately: Pour 3 cups boiling or hot water, or as much as needed to just cover the noodles, into each jar. Close the lids completely and let sit for 10 minutes. Carefully, using a kitchen mitt or towel, invert and gently shake the jars to allow the chicken base to mix thoroughly with the water. Remove the lids, mix, and enjoy immediately.

4. To serve later: Cover the jars with the lids and store in the refrigerator for up to 4 days. When ready to eat, bring the jars back to room temperature to prevent cracking due to thermal shock when the boiling water is added. Continue as directed above