1 Tbsp. vegetable oil

1/2 medium yellow onion, thinly sliced

1 piece (1-inch) fresh ginger, cut into 4 slices 

1 garlic clove, thinly sliced

1 carton (32 oz.) College Inn® Chicken Stock

1 Tbsp. soy sauce 

1 boneless, skinless chicken breast half (about 8 oz.)

2 pkg. (3 oz. each) instant ramen noodles

5 oz. baby spinach (about 4 packed cups)

Optional Toppings

Topping Options: Mung bean sprouts, halved hard boiled eggs, torn toasted nori seaweed sheets, thinly sliced green onions, garlic chili sauce, toasted sesame oil

1. Heat oil in a large saucepan over medium-high heat. Stir in onion, ginger and garlic; cook 3 to 5 minutes until starting to brown and very fragrant,. Stir in stock and soy sauce; bring to a boil.

2. Add chicken and simmer over medium-low heat 15 to 20 minutes, until no longer pink inside. Meanwhile, discard seasoning packets from ramen. Cook noodles according to package directions. Drain and divide between 2 large bowls (4-cup volume); set aside. Place spinach in a large heatproof bowl; set aside.

3. While keeping broth at a simmer, transfer chicken to a plate. Shred chicken and divide between bowls with noodles. Strain broth through a fine-mesh strainer over bowl with spinach; discard aromatics solids. Toss spinach with tongs until wilted, then use tongs to transfer spinach to ramen bowls. To serve, ladle stock into bowls; top as desired.