In a medium saucepan, bring water to a rolling boil. Gently add in large, room temperature eggs and set the timer for 6-7 minutes. Transfer the eggs to an ice bath to cool for a few minutes.

In a large pot, pour in 4 cups of chicken broth and heat over medium-high until it comes to a gentle simmer. Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, and let the broth meld for about 5 minutes.

With the broth simmering, add your choice of frozen dumplings to the pot. Allow them to cook for 8-10 minutes, or until they float to the surface.

Once the dumplings are cooked, introduce instant ramen noodles into the pot. Cook for 2-3 minutes, or until they are tender.

Add a generous handful of fresh spinach leaves to the pot. Stir them in and let them wilt for about 1-2 minutes.

Divide the noodles, dumplings, and wilted spinach among serving bowls. Ladle the hot broth over each bowl and add half a soft-boiled egg and sliced green onions.