Sauté Aromatics: In a large pot over medium heat, add sesame oil. Sauté minced garlic and the white parts of the green onions until fragrant.

Prepare Broth: Pour in the chicken broth, soy sauce, and mirin (if using). Bring to a simmer.

Add Cream: Stir in the heavy cream, mixing well to combine. Let the broth simmer gently for a few minutes.

Cook Noodles: While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.

Combine Ingredients: Add the cooked chicken, spinach, and carrots to the broth. Allow to heat through until the spinach wilts slightly.

Assemble Bowls: Divide the cooked noodles into serving bowls. Ladle the creamy chicken and vegetable broth over the noodles.

Garnish: Top each bowl with halved soft-boiled eggs and the green parts of the chopped green onions. Season with salt and pepper to taste.