1. Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions until just tender, about 3-4 minutes for fresh noodles or 5-6 minutes for dried. Drain and set aside, reserving about 1 cup of the noodle cooking water.
2. In a large skillet or wok, melt the unsalted butter over medium heat. Once melted, add the thinly sliced garlic and sauté gently for 2-3 minutes until fragrant and golden but not burnt — this is crucial as burnt garlic will turn bitter. Mama Lou always reminded me, “Garlic is like life — too much heat and it turns sour.”
3. Sprinkle in the chili flakes and stir to combine with the garlic butter. Cook for an additional 30 seconds to release the chilies’ flavor into the fat.
4. Pour in the chicken or vegetable broth, then add the soy sauce, sesame oil, and grated ginger. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors together.
5. Add the baby spinach or bok choy if using, letting it wilt gently in the broth for 2 minutes.
6. Return the cooked noodles to the skillet or divide them among serving bowls. Ladle the hot garlic chili butter broth over the noodles, ensuring each bowl gets plenty of that silky, spicy goodness.
7. Top each bowl with sliced green onions, toasted sesame seeds, and a soft-boiled egg for extra richness and protein.
8. Season with salt and freshly ground black pepper to taste. Take a moment to inhale the aroma — the garlic and chili mingle perfectly, just like the stories Mama Lou shared while cooking.

If you want to deepen the flavor, you can simmer the broth a bit longer or add a splash of mirin or rice vinegar to brighten the dish.