Chicken Ramen

Chop garlic and ginger finely.

Slice green onions, separating the white and green parts.

Prepare a pot of boiling water for the eggs.

Gather all ingredients.

In a large pot, heat sesame oil over medium heat.

Add the chopped garlic and ginger, sautéing for 1-2 minutes until fragrant.

Add chicken thighs to the pot, browning on all sides.

Pour in chicken broth, soy sauce, and mirin, bringing to a simmer.

Cover and cook for about 20 minutes until chicken is cooked through.

Meanwhile, add eggs to the boiling water and cook for 6-7 minutes for soft-boiled.

Remove eggs and place them in cold water to stop cooking.

Once chicken is done, remove it from the pot and shred it.

Add ramen noodles to the broth and cook according to package instructions.

Add spinach to the pot for the last minute of cooking.

Serve the noodles in bowls, topped with shredded chicken, halved eggs, green onions, and nori sheets.

Season with salt and pepper to taste.