Cover rice noodles with hot water and soak for approximately 30 minutes, or until tender; drain and cover. If noodles are slightly tough after soaking, cook in microwave for a couple of minutes to desired tenderness.
In a small saucepan, bring broth, ginger and ham to a boil over medium-high heat. Reduce heat and simmer for 2 minutes.
Place noodles in individual serving bowls. Place spinach on top of noodles, sprinkle with soy sauce and sesame oil and pour broth mixture over all.