Start by bringing a pot of water to a rolling boil over medium-high heat. Carefully add room temperature large eggs and let them cook for 6-7 minutes until the yolks are softly set. Immediately transfer the eggs to an ice bath to cool them down, which makes peeling easier. Set them aside as you prepare the rest of the Dumpling Ramen Bowl.

In a large pot, pour in the chicken broth and place it over medium heat. Once it starts to simmer, stir in a splash of soy sauce and a drizzle of sesame oil, combining these ingredients well. Allow the broth to simmer gently for about 5 minutes.

Gently add the frozen dumplings to the simmering broth, ensuring they are evenly distributed. Let them cook for 8-10 minutes until they float to the surface, indicating they are fully cooked.

Carefully incorporate the instant ramen noodles into the pot with the broth and dumplings. Cook them for about 2-3 minutes, or until they soften and absorb the flavors of the broth.

Once the noodles are tender, stir in the fresh spinach leaves. Cook everything together for another 1-2 minutes until the spinach wilts beautifully.

Divide the cooked noodles, dumplings, and spinach equally among serving bowls. Ladle the flavorful broth over the top. Halve the soft-boiled eggs and place them on top. Garnish with sliced green onions and a sprinkle of black sesame seeds.