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).