Prepare the Broth

• In a large pot, combine chicken broth, soy sauce, miso paste, garlic, and ginger.
• Bring the mixture to a gentle simmer over medium heat.

Cook the Chicken

• Add the boneless chicken breasts to the simmering broth.
• Cook for about 10-12 minutes or until the chicken is fully cooked (internal temperature of 165°F).
• Remove the chicken from the pot and let it rest for a few minutes before shredding or slicing.

Add the Noodles

• In the same pot, add the instant ramen noodles to the broth.
• Cook according to package instructions, usually around 3-4 minutes, until tender.

Incorporate Vegetables

• Add the sliced mushrooms and fresh spinach to the pot in the last minute of cooking the noodles.
• Stir until the mushrooms are tender and the spinach has wilted.

Prepare the Eggs (Optional)

• If using, bring a small pot of water to a boil.
• Carefully add the eggs and cook for 6-7 minutes for soft-boiled eggs.
• Transfer eggs to an ice bath to cool, then peel and slice in half.

Serve

• Divide the ramen and broth among bowls.
• Top with shredded chicken, soft-boiled eggs, chopped green onions, and a drizzle of sesame oil, if desired.