In a medium pot, bring water to a boil. Gently add room temperature eggs and cook for 6-7 minutes. Transfer to an ice bath for 5 minutes. Peel and slice in half.

In a large pot, pour in chicken broth and bring to a gentle simmer. Add soy sauce and sesame oil, stir and let simmer for 5 minutes.

Carefully add frozen dumplings to the simmering broth. Cook for 8-10 minutes until they float.

Stir in instant ramen noodles and allow to cook for 2-3 minutes until tender.

In the last minute, add fresh spinach leaves and stir gently.

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