Ramen with ham and soft-boiled eggs

Preheat the oven to 400°F (205°C).

Spread the ham strips on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes, stirring halfway through, until the strips are slightly crispy. Remove from the oven.

Meanwhile, place the eggs in a pot of boiling water. Cook for 6 minutes. Drain and immediately plunge into cold water. Peel the eggs, then cut them in half.

In a large pot, combine the broth, soy sauce, sesame oil, and rice vinegar. Bring to a boil.

Add the ramen noodles and cook for 1 to 2 minutes, until tender. Add the spinach and stir.

Divide the noodles and broth between bowls. Top with crispy ham, eggs, green onions, and sesame seeds.