In a small sauce pan, heat the ramen noodles and the chicken broth over medium heat.

In a frying pan, heat sesame oil over medium heat on the stove top until the surface appears wrinkly. Add the carrot, chicken and mushrooms all at once, stir frequently. Salt and pepper to taste. When the chicken appears to be nearly cooked through (about 3-4 minutes), add the spinach leaves and allow them to wilt.

By the time the spinach is wilted, the broth and noodles should be hot. Add noodles to a bowl, add chicken, mushrooms, carrot and spinach to a bowl and top with broth to desired amount. Garnish with sesame seeds and add soy sauce to taste.