Ramen with Ham, Egg and Spinach

1 package ramen noodles

2 C. chicken or vegetable stock

1 hard-boiled egg, shelled and sliced in half

2 slices deli ham, cut into 1/2-inch-thick slices

Handful of fresh spinach leaves

Optional: sliced green onions

 

Pour the chicken stock into a medium saucepan and bring to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Place the spinach in the bottom of a large bowl. Pour the ramen noodles and chicken stock over the spinach and stir. Top with the egg and ham (and green onions, if using).