How to Make It
Combine miso, 1 tablespoon water, oil, and garlic in the bottom of a 1-pint wide-mouth jar, stirring with a fork. Layer in cabbage, noodles, mushrooms, onions, jalapeño, cilantro, and egg; seal. Refrigerate until ready to use.
Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.