Bring a pot of water to a rolling boil. Carefully add the large eggs and boil for 6-7 minutes for a creamy yolk. Once cooked, transfer the eggs to an ice bath to stop the cooking process.

In a large pot, pour in the chicken broth and bring it to a gentle simmer over medium heat. Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil.

Add the frozen dumplings directly into the simmering broth. Cook them for 8-10 minutes, stirring occasionally until they float to the surface.

Next, introduce the instant ramen noodles to the pot. Stir them into the broth and cook for 2-3 minutes, until the noodles are tender.

Once the noodles are cooked, gently fold in the fresh spinach leaves into the pot. Allow them to wilt for about 1-2 minutes.

Carefully ladle the ramen, dumplings, and wilted spinach into serving bowls. Nestle the halved soft-boiled eggs on top and garnish.