• Add eggs to a saucepan, cover with water 1-2 inches above the eggs, and bring to a boil. Cook for 6 minutes, then carefully drain the water and rinse with cold water. Set aside.
• Cook the ramen according to package instructions.

Ginger Broth

• Add green onions and cubed butternut squash to a medium soup pot and cook until softened, about 5 minutes. Add the ginger and garlic and cook for another minute.
• Pour in the broth and soy sauce and simmer until the butternut squash is cooked through. Just before ladeling broth into bowls, add the spinach and stir until it wilts and becomes bright green.

Curry Chicken

• Toss chopped chicken with the cornstarch.
• Heat a large nonstick skillet over medium-high heat. Add red curry paste and cook until fragrant, about 1-2 minutes. Add the chicken and toss to coat in the curry sauce. Cook until the chicken is cooked through; about 8 minutes. Remove from the heat and add the soy sauce.

To Serve

• Arrange the ramen noodles in shallow bowls, ladle in ginger broth and top with curry chicken. Garnish with additional chopped green onions, half of a boiled egg, sesame seeds and red pepper flakes.