Pour the chicken broth into a medium pot and place it over medium heat. Add the sliced garlic, grated ginger, soy sauce, and a small splash of sesame oil. Let the mixture come to a gentle simmer and cook for about 5 minutes, allowing the aromatics to infuse the broth with rich, savory flavor.

Add the high-protein ramen noodles directly into the simmering broth. Cook them according to the package instructions, usually 4–6 minutes, stirring occasionally to prevent sticking. Cook just until the noodles are tender, as high-protein ramen can become soft if overcooked.

Once the noodles are ready, stir in the shredded chicken breast. Let it warm through in the broth for 1–2 minutes. The hot broth will keep the chicken juicy and help it absorb extra flavor without drying out.

Add the spinach to the pot and gently fold it into the noodles and broth. Cook for about 30–45 seconds, just until the leaves wilt and turn bright green, keeping their vibrant color and nutrients.

Transfer everything into a deep serving bowl, making sure the broth is evenly distributed. Finish by adding a soft-boiled egg on top, then sprinkle with green onions and sesame seeds for freshness, texture, and visual appeal. Enjoy warm.