Place your eggs in the small pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.

Turn the stove to high heat now. Bring the water to a rolling boil quickly. This will start the cooking process for eggs.

Boil the eggs for exactly six minutes total. Move them to a bowl of ice water immediately. This makes the center very soft and creamy.

Fry the sliced ginger and garlic in the pan. Add the chicken stock and soy sauce slowly. Let the broth simmer for ten minutes for flavor.

Cook your ramen noodles in the large stock pot. Follow the package timing for a perfect chewy bite. Drain the noodles and divide them into bowls.

Pour the hot broth over the cooked noodles. Top with spinach, green onions, and the sliced egg. Serve it immediately while the soup is very hot.