In a medium saucepan, combine the chicken bone broth, soy sauce, minced ginger, and minced garlic over medium-high heat. Bring to a gentle simmer.

Add the ramen noodles to the simmering broth. Cook for approximately 3 minutes, or until the noodles reach desired texture.

Add the baby spinach to the pot during the final 60 seconds of cooking, stirring until just wilted.

Remove the saucepan from heat and stir in the toasted sesame oil.

Pour the noodles and broth into a large serving bowl.

Arrange the sliced cooked chicken breast and the halved soft-boiled eggs on top of the noodles.

Garnish with sliced green onions and serve immediately.