Begin by bringing a pot of water to a rolling boil over medium-high heat. Carefully add the large eggs and cook for 6-7 minutes for a soft-boiled texture. Once time is up, transfer the eggs to an ice bath to halt the cooking process. After a few minutes, peel the eggs and set them aside.

In a large pot, pour in the chicken broth and bring it to a gentle simmer over medium heat. Stir in the soy sauce and sesame oil to infuse the broth with rich flavors. Allow simmering for about 5 minutes.

Add the frozen dumplings directly into the simmering broth. Cook for 8-10 minutes, stirring gently, until the dumplings float to the top.

Introduce the instant ramen noodles to the pot and stir to prevent sticking. Cook for 2-3 minutes, or until tender.

Stir in the fresh spinach leaves and let them wilt for about 1-2 minutes.

Divide the noodles, dumplings, and wilted spinach between serving bowls. Ladle the hot broth over the top and add the soft-boiled eggs, garnishing with green onions and sesame seeds.