In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant. Be careful not to let them burn!
Pour in the low-sodium vegetable broth and soy sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
Add the ramen noodles directly into the simmering broth. Cook according to package instructions, usually about 3-4 minutes. Stir occasionally to prevent sticking.
Once the noodles are nearly done, stir in the fresh spinach. It will wilt quickly, adding vibrant color and nutrition to your Breakfast Ramen.
In a separate pot, bring water to a gentle simmer. Crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set, and the yolks remain runny.
Ladle the ramen and broth into bowls. Gently place a poached egg on top of each serving. Finish with a sprinkle of chopped scallions for brightness and crunch.
