Begin by bringing a pot of water to a rolling boil over medium-high heat. Carefully lower in the large eggs and let them simmer for 6-7 minutes until the whites are set but the yolks remain creamy. Once done, transfer the eggs to an ice bath for 5 minutes to stop the cooking process before peeling them gently.

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, allowing the mixture to bubble softly for about 3-4 minutes.

Add the frozen dumplings to the simmering broth, ensuring they are evenly submerged. Allow the dumplings to cook for 8-10 minutes, or until they begin to float to the surface.

Once the dumplings are cooked, sprinkle in the instant ramen noodles, stirring to incorporate them into the broth. Let everything simmer for an additional 2-3 minutes, or until the noodles are tender.

Next, add the fresh spinach leaves to the pot, stirring them into the broth and letting them wilt for 1-2 minutes.

To serve, ladle the steaming soup into bowls, ensuring each bowl receives equal parts noodles, dumplings, and wilted spinach. Halve the soft-boiled eggs and place them atop each bowl. Lastly, sprinkle with chopped green onions and a dash of black sesame seeds.