This is a weekly staple in our house, but we are super healthy with it, so I adjusted for you.

Ingredients
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 box chicken broth
4 ounces shiitake mushrooms
1 tablespoon soy sauce, or more, to taste
Ramen noodles from Asian isle in the market
3 cups baby spinach
1 carrot, grated
2 tablespoons chopped chives

Add-Ons
1 hard boiled egg per person
Leftover pieces of cooked meat, shrimp or fish

Instructions
Heat 1 tablespoon sesame oil in a large pot over medium heat
Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes
Add chicken broth, mushrooms, soy sauce and 3 cups water
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes
Stir in noodles until loosened and cooked through, about 2-3 minutes
Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes
Top bowl with all your add-ons
Serve immediately

Advanced tip 1: Garnish with scallion, chopped cilantro and hot sauce.

Advanced tip 2: You can use other noodles like soba, udon or linguini.