Slice the bok choy so that the leaves are separated from the base of the vegetable. Cut leaves in halves so they are smaller.
Heat a pan on medium heat. Add coconut oil
Place bok choy into pan and coat in the coconut oil. Add in some sesame oil and coconut aminos. Cook until the leaves are fully wilted. Take out and set aside
Repeat the above steps for spinach, and add garlic powder. Set aside.
In a large pot, pour three cartons of broth and turn heat on high. Cook until broth begins to boil.
Add in ramen. Stir.
Once ramen begins to separate, pull apart with a fork and stir. Cook for 5-7 minutes until noodles are to your liking (al dente).
Ladle soup into a bowl and layer vegetables on top. Sprinkle with red pepper flakes and serve immediately.