Roughly crush the star anise, cardamom, coriander and pepper in a mortar and fry in a non-fat saucepan over medium heat until fragrant. Fill with 2 liters of cold water. Add the chicken nuggets. Wash the ginger and cut into thin slices, without peeling. Quarter the onions. Add the ginger, onion, bay leaf and 1 tablespoon salt to the pot and bring to the boil, then reduce the heat and simmer the chicken thighs for 50 minutes, until the meat pulls easily from the bone.
Meanwhile, break the eggs and boil them in boiling water for 6-8 minutes, drain them, rinse them and peel them carefully. Clean and wash the spring onions and cut them into wafer-thin rings. Toast sesame seeds in a non-fat frying pan over medium heat until light brown, let cool.
Clean the spinach, wash well with plenty of cold water and drain in a colander. Finely chop the garlic. Heat the sesame oil in a pot, sauté the garlic until translucent, add the spinach, sauté for 2-3 minutes and let it collapse. Divide the spinach among 4 soup bowls.
Remove the chicken thighs from the liquid, pass the liquid through a fine sieve. Allow the legs to cool slightly, separate the meat from the bones, remove the skin and particles. Cut larger pieces of meat into smaller pieces with your fingers.
Cook ramen noodles in salted water until al dente (homemade noodles about 2 minutes, store-bought noodles according to package directions). Put the noodles in a colander, drain them a bit and divide them among the soup bowls.
Boil the chicken stock. Clean and wash the chili pepper and cut into rings or thin strips, removing the seeds. Drizzle with chili, soy sauce, fish sauce and lime juice. Heat the chicken in the broth. Pour the meat and broth into the bowl. Halve the boiled eggs and add 2 halves to each soup. Sprinkle the sesame seeds and scallions over the soup and serve immediately.