Set a small pot on the stove and soft-boil the eggs. Peel and set aside.
Peel and slice the onion and carrot into thin slices.
Clean the Bok Choy, slice in half or chop into bite-sized pieces. Clean the spinach, mince the garlic.
Use a large stock pot and place on the burner over medium heat. Add the canola oil. Add the onion, carrot and Bok Choy, season with the Chinese Five Spice - stir fry for about five minutes.
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking, add chicken and spinach. Stir in the noodles together with the ingredients.
Divide between the bowls. Serve and enjoy!