Step 1: In a small saucepan, bring water to a rolling boil. Carefully add room temperature large eggs and boil for 6-7 minutes. Transfer the eggs to ice water for 5 minutes before peeling and slicing them.

Step 2: In a large pot, combine chicken broth, soy sauce, and sesame oil. Bring to a gentle simmer over medium heat for 5 minutes.

Step 3: Add frozen dumplings to the broth and cook for 8-10 minutes until they float and are heated through.

Step 4: Add instant ramen noodles and cook for an additional 2-3 minutes until tender.

Step 5: Stir in fresh spinach and allow to wilt for 1-2 minutes.

Step 6: Divide noodles, dumplings, and spinach into bowls, ladle hot broth over, and top with soft-boiled eggs, green onions, and sesame seeds.