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In a medium-sized skillet or pot, heat the oil over medium heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and ginger and cook for another 2 minutes.
Add the chicken broth and bring it to a boil. Add in the salt and pepper.
Add the ramen noodles and cook, stirring to break them apart, until they are tender, about 6 minutes (test one to make sure they are cooked to your liking).
Lower the heat to medium and add the spinach and cook until wilted, about another minute.
Meanwhile, bring a separate pot of water to a boil. Crack each egg into a small bowl. Top with a small drop or two of vinegar. Use the handle of a large wooden spoon to create a spinning vortex in the boiling water. Carefully transfer the eggs (one at a time) into the spinning boiling water. Turn off the heat and cover the pot for 3 minutes.
Use a slotted spoon to transfer the poached eggs to the pot of ramen, or ladle out the soup into soup bowls and top each with one of the poached eggs.
If desired (highly recommended), drizzle a little sesame seed oil and sriracha over the tops of each bowl of ramen.