How to Make It
Add the miso paste, ginger, and garlic to the bottom of a 1 quart wide-mouth mason jar. Top with carrots, mushrooms, bok choy, and tofu. Add the rice noodles, breaking them to fit. Top with scallions and screw on the lid.
When ready to eat, unscrew the lid, and add boiling water to the jar to cover the noodles. Replace the lid, swirl the jar around, and let sit for 8 minutes until the noodles are soft. Pour into a bowl, and add soy sauce and sriracha to taste.