Prepare Soft-Boiled Eggs: Fill a pot with water and bring it to a rolling boil over medium heat. Once boiling, carefully add the large eggs and cook for 6-7 minutes. Transfer to an ice bath to chill for 5 minutes before peeling.

Start the Broth: In a large pot, pour in the chicken broth and bring it to a gentle simmer. Stir in the soy sauce and sesame oil, allowing the flavors to meld for about 5 minutes.

Add the Dumplings: Carefully add the frozen dumplings to the simmering broth. Cook for 8-10 minutes until they float and become tender.

Incorporate the Noodles: Add the instant ramen noodles to the pot and cook for 2-3 minutes, stirring occasionally until tender.

Add Fresh Spinach: Stir in the fresh spinach leaves and let them wilt for 1-2 minutes.

Serve and Garnish: Divide the noodles, dumplings, and spinach into bowls. Ladle hot broth, top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.