Prepare the Soup Base: Grate the ginger and garlic. Add chilli flakes and turmeric. Heat neutral oil and pour over spices to create chilli oil. Stir in spring onions and black pepper. Add lime juice.

Assemble the Jars: Add rice vermicelli, soup base, miso, corn, peas, chicken, and kale to each jar.

Store jars in the fridge for 3-4 days.

To serve, remove lid, fill with room temperature water, and microwave until hot. Stir well.