Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.
In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.
Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
Divide noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
