In a large pot, bring the halal chicken broth to a boil over medium-high heat.

Add the minced garlic and soy sauce to the boiling broth and let it simmer for 5 minutes.

While the broth is simmering, prepare the soft-boiled eggs. In a small pot, bring water to a boil, gently add the eggs, and boil for about 6-7 minutes for a soft center.

Once done, transfer the eggs to an ice bath to cool, then peel and set aside.

In the same pot of broth, add the chicken dumplings and let them cook for about 5-7 minutes, or until they are fully cooked and float to the top.

Add the ramen noodles to the pot and cook according to package instructions, usually around 3-4 minutes.

In the last minute of cooking, add the chopped bok choy and baby spinach to the pot, stirring until wilted.

Taste the broth and adjust seasoning with salt, pepper, and red pepper flakes if desired.

Ladle the ramen and dumplings into bowls, halving the soft-boiled eggs and placing them on top.

Garnish with sliced green onions and sesame seeds if using, and drizzle with sesame oil before serving.