Bring a medium pot of water to a rolling boil. Add large eggs and cook for 6-7 minutes. Transfer eggs to an ice bath to cool.

In a large pot, combine 4 cups of chicken broth, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Simmer over medium heat for 5 minutes.

Add the frozen dumplings into the simmering broth and cook for 8-10 minutes until they float and are tender.

Stir in the instant ramen noodles and cook for an additional 2-3 minutes, then gently stir to prevent sticking.

Add the spinach leaves to the pot and stir until wilted, about 1-2 minutes.

Divide the noodles, dumplings, and spinach into bowls. Ladle hot broth over each bowl, top with halved soft-boiled eggs, green onions, and sesame seeds.