To achieve the perfect soft-boiled eggs, bring a small pot of water to a rolling boil over medium-high heat. Gently add the eggs and reduce the heat to a simmer, cooking them for 6-7 minutes. Transfer the eggs to a bowl of ice water for 5 minutes.

In a large pot, pour in 4 cups of chicken broth and place it over medium heat. Allow it to come to a gentle simmer, then stir in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil. Simmer for about 5 minutes.

Carefully add the frozen dumplings to the simmering broth. Cook for approximately 8-10 minutes until they float, indicating they are heated through.

Incorporate 2 packs of instant ramen noodles into the pot. Cook for 2-3 minutes until tender and fully submerged in the broth. Stir occasionally.

Add a handful of fresh spinach to the pot, allowing it to wilt for 1-2 minutes.

Divide the dumpling and noodle mixture among the bowls. Ladle hot broth over the top. Halve soft-boiled eggs and place them on each serving, garnished with green onions and optional black sesame seeds.