In a large skillet or wok over medium-high heat, add 1 tablespoon of the canola oil and 2 teaspoons of the soy sauce, and cook the beef strips until lightly browned, about 3 minutes. Remove and set aside.
Add the remaining canola oil and remaining soy sauce and cook the mushrooms for 4 minutes, until the mushrooms begin to brown. Add the ginger and garlic and cook, stirring occasionally for about 2 minutes.
Add chicken broth to the mushroom mixture. Break the blocks of ramen noodles into small chunks and add to the skillet.
Cook for about 3 minutes, stirring to break up the noodles, until the noodles soften and begin to absorb some of the broth.
Return the beef to the skillet and stir in the spinach. Toss to combine and wilt the spinach. Serve in bowls.