Cut onions and carrots as noted above. Use your fingers to crush sea weed into a small bowl.
Bring the water to a boil, add red miso, and carrots. Cover and let boil for 10-15 minutes (until carrots slightly soften). Stir occasionally.
Add onions, 2 tbsp of oil and all other spices to the water, including sea weed. Stir. Let simmer for 2 minutes.
Add ramen. Simmer for 5 minutes with top on.
While ramen simmers, add spinch to a pan and place heat on medium with 1 tbsp oil and garlic. Cover.
Flip ramen and simmer for another 5 minutes.
Flip spinach until softened. Turn heat off.
Separate ramen with a soup spoon if it has not separated itself. Let simmer for another 5 minutes if still stiff.
Once noodles are separsted add extra water until the ramen broth is your preferred consistency.
Add salt (optional). Then turn off and let sit for 5 minutes. Add a sprinkle of sea salt as needed.
Top with spinach and serve.