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To make ahead: Store pre-cooked jars covered in the refrigerator for up to 3 days.
Equipment: 3 1- ½-pint wide mouth canning jars
1½ T reduced-sodium vegetable bouillon paste
1½ tsps white miso
1½ tsps chile-garlic sauce
1½ tsps grated ginger
¾ C shredded carrot
¾ C sliced shiitake mushrooms
1½ C chopped baby spinach
3 hard-boiled eggs, halved
1½ C cooked ramen noodles
3 T sliced scallions
¾ tsp sesame seeds
3 C very hot water, divided
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