Bring a pot of water to a rolling boil and gently lower the eggs in. Cook for 6 to 7 minutes, then transfer to an ice water bath, peel and slice.

In a large pot, bring the chicken broth to a gentle simmer. Stir in the soy sauce and sesame oil.

Add the frozen dumplings into the simmering broth and cook for 8 to 10 minutes until heated through.

Add the instant ramen noodles and cook for 2 to 3 minutes until tender. Stir occasionally.

Add the fresh spinach leaves to the pot and let them wilt for 1 to 2 minutes.

Divide noodles, dumplings, and spinach into bowls, ladle broth, and top with soft-boiled eggs, green onions, and sesame seeds.