Begin by bringing a pot of salted water to a rolling boil. Add the ramen noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop cooking.

Layer half of the cooked ramen noodles in two quart canning jars. Add reduced-sodium chicken base, a squeeze of sriracha chili sauce, and minced ginger. Follow with shredded carrots, cabbage, radishes, shiitake mushrooms, and shredded chicken.

Prepare smaller airtight containers with lime wedges and halved hard-boiled eggs to keep toppings fresh.

Cover the jars and airtight containers and refrigerate to allow flavors to meld.

To enjoy, boil 2 cups of water per jar, pour over the contents, let sit for 3-5 minutes, stir gently, then squeeze lime juice over the top and add the egg half.