Place eggs in a small pot of boiling water and cook for 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel when cooled, and set aside.

In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

Add the thinly sliced chicken breast to the pot and sear until browned on both sides and cooked through (approximately 5-6 minutes).

Pour in the chicken bone broth and soy sauce. Bring the liquid to a gentle simmer.

Add the ramen noodles to the simmering broth. Cook according to package instructions, typically 3 to 4 minutes.

Stir in the baby spinach during the final 60 seconds of noodle cooking until just wilted.

Divide the noodles, chicken, and broth evenly into two large bowls.

Slice the soft-boiled eggs in half and place them on top of each bowl.

Garnish with sliced green onions and chili flakes before serving.