Bring the water to a boil in a medium saucepan over high heat. Add the ramen noodles and cook for 2 minutes, stirring once to separate them. Stir in the seasoning packet, soy sauce, and sesame oil until the broth turns a deep amber color.

Reduce heat to medium-low so the broth simmers gently. Crack the egg into the broth, cover, and cook for 2 minutes until the white is set but the yolk is still runny.

Remove from heat, add the spinach, and stir until wilted, about 30 seconds. Ladle into a bowl, spoon the egg on top, and scatter green onions and chili crisp over the dish. Serve right away.