Season the chicken thighs with salt and pepper on both sides.

Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.

In the same pot, add the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Add the chicken broth and water to the pot and bring to a boil. Reduce heat to low and let simmer for 20 minutes.

While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.

Remove the chicken meat from the bones and shred. Discard the bones.

Add the shredded chicken, sliced mushrooms, and baby spinach to the pot with the broth. Cook for an additional 5 minutes until the mushrooms are tender and the spinach is wilted.

Divide the cooked ramen noodles among four bowls. Ladle the broth, chicken, and vegetables over the noodles.

Garnish each bowl with a soft-boiled egg, sliced green onions, nori strips, and sesame seeds.

Serve hot and enjoy!