Tips: Wakame--a dried seaweed--is a typical ingreditent in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. Find them in natural-foods stores and Asian markets.
For 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
Equipment: Three 1 1/2-pint wide-mouth canning jars
3 lean protein, 1 starch, 1/2 vegetable