Bring 4 cups of water and 2 cups of broth to a simmer in a medium pot over medium heat.

In a small skillet, heat the sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant, then add shrimp. Season with salt and pepper. Cook for 2-3 minutes, stirring, until shrimp turn pink and opaque. Remove from heat and set aside.

Add soy sauce, half the green onions, and carrots to the simmering broth. Cook for 2 minutes.

Gently lower in the eggs. Simmer for 6 minutes for soft-boiled eggs. Remove with a slotted spoon, place in cold water, peel and halve.

Add ramen noodles to the pot and cook according to package instructions (usually 3-4 minutes), stirring occasionally.

Stir in spinach and cooked shrimp. Let cook for 1 minute until spinach wilts.

Taste and adjust seasoning with more soy sauce or salt if needed.

Divide noodles, shrimp, broth, and vegetables between two bowls. Top each with a halved egg and remaining green onions. Sprinkle with toasted sesame seeds and red pepper flakes if using. Serve with lime wedges on the side.

For added flavor, consider including mushrooms, bok choy, or corn to the broth before adding the noodles.

For a spicier ramen, mix in a teaspoon of chili paste or additional red pepper flakes when adjusting the seasoning.