Fill a small pot with water and bring to a boil. Gently place eggs into the water and boil for 7 minutes for soft-boiled eggs. Remove eggs and place them in ice water to stop the cooking. Peel when cool.

In a medium pot, heat vegetable oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.

Pour in the broth, soy sauce, and miso paste. Stir well to dissolve the miso. Bring to a gentle simmer.

Add mushrooms and carrots to the broth. Simmer for 3 minutes.

Meanwhile, season shrimp with a pinch of salt and black pepper. Heat a small frying pan over medium-high heat, add shrimp, and cook for 2-3 minutes until pink and opaque. Remove from heat.

Add ramen noodles to the simmering broth. Cook according to package instructions, usually 2-3 minutes, until just tender.

Stir in baby spinach until wilted, about 30 seconds.

Add sesame oil to the broth and adjust seasoning with more soy sauce or pepper if needed.

Divide noodles into two bowls, ladle over the broth with vegetables, and top each bowl with cooked shrimp.

Slice the soft-boiled eggs in half and place one in each bowl. Garnish with spring onions and optional toppings like chili flakes, nori, or a squeeze of lime.