Bring a medium saucepan of water to a gentle boil over medium-high heat. Carefully lower in the large eggs and let them simmer for 6-7 minutes. Immediately transfer the eggs to an ice bath to halt the cooking process, cooling them for easier peeling later.

In a large pot, pour in 4 cups of chicken broth and bring it to a simmer over medium heat. Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, allowing the flavors to meld for about 2-3 minutes.

Add the frozen dumplings into the simmering broth. Allow them to cook for 8-10 minutes, gently stirring to prevent sticking. They're ready when they float to the surface.

Introduce the instant ramen noodles to the bubbling broth. Cook according to package instructions, typically 2-3 minutes, until they are tender.

Fold in a generous handful of fresh spinach leaves and let them wilt for 1-2 minutes until vibrant and tender.

Divide the ramen noodles, dumplings, and spinach among warm bowls. Ladle the aromatic broth over everything and top with soft-boiled eggs, chopped green onions, and sesame seeds.