Bring a pot of water to a boil. Add ramen noodles and cook for 3 minutes. Drain and toss with 1 tsp of sesame oil, to prevent sticking. Set aside.
Make the chili oil:
In a small nonstick pan, combine the sesame oil, red chili flakes, sesame seeds, and half of the garlic. Cook over medium-high heat for 2–3 minutes until fragrant. Set aside.
Make the broth:
Heat a drizzle of olive oil in a large pot over medium heat. Add scallion whites, remaining garlic, and ginger. Cook for 1 minute. Add the vegetable broth and soy sauce. Bring to a boil. Cover and simmer over low heat until ready to serve.
Make the veggies:
In the same pan that was used for the chicken, add another drizzle of olive oil. Add mushrooms and cook over medium-high heat for 4–5 minutes, until softened. Season with salt and pepper, to taste. Add spinach to pan and cook for another 1–2 minutes, until wilted.
Assemble the ramen bowls:
Prepare two large soup bowls. Add a generous helping of ramen noodles to each bowl. Pour broth over the noodles. Add the chili oil, to taste. (Be careful—you may find it spicy.) Top each bowl with the veggies and scallion greens. Sprinkle with cripsy onions, if desired. Serve.