Bring a medium saucepan of water to a rolling boil. Gently lower eggs into the water using a slotted spoon. Once the water returns to a boil, set your timer for exactly 6 to 7 minutes for soft-boiled eggs with jammy, golden yolks. Immediately transfer to an ice water bath and let cool for 5 minutes before peeling and halving lengthwise.

While eggs cook, pour chicken broth into a large pot and bring to a gentle simmer over medium heat. Stir in soy sauce and sesame oil, whisking until combined. Taste the broth and adjust seasoning.

Add frozen dumplings straight from the freezer into the simmering broth. Cook for 8 to 10 minutes, stirring occasionally. Dumplings are done when they float AND look plump with slightly translucent edges.

Add instant ramen noodles (without the seasoning packets) to the pot and cook for 2 to 3 minutes, stirring gently to separate the noodles. Watch carefully because they go from perfect to mushy quickly.

Add fresh spinach leaves to the hot broth and let wilt for 1 to 2 minutes. The spinach should turn bright green and tender.

Divide noodles, dumplings, and spinach between two serving bowls. Ladle the hot, savory broth over each portion, then top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds. Serve immediately while steaming hot.