Begin by filling a medium pot with water and bringing it to a rolling boil. Carefully add the large eggs and cook them for 6-7 minutes for a perfectly soft-boiled consistency. Once done, immediately transfer the eggs to an ice bath to cool.

In a large pot, pour in the chicken broth and bring it to a gentle simmer over medium heat. Stir in soy sauce and sesame oil, allowing it to bubble softly for about 2 minutes.

Carefully add the frozen dumplings directly into the simmering broth. Allow them to cook for about 8-10 minutes, or until they float to the surface and are heated through.

Once the dumplings are cooked, gently stir in the instant ramen noodles. Let them simmer in the broth for 2-3 minutes, or until they are tender and fully cooked.

With the noodles cooked, add the fresh spinach leaves. Stir them gently into the pot and cook for 1-2 minutes just until they wilt.

To serve, divide the noodles, dumplings, and wilted spinach evenly into bowls. Ladle the hot broth over the top, and top each bowl with a halved soft-boiled egg, sliced green onions, and black sesame seeds.