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Preparation Instructions
Begin by placing a large soup pot over medium heat. Add the sesame oil and allow it to warm for a few seconds. Once the oil is heated, add the minced ginger and garlic. Sauté gently, stirring often, for about three minutes. The goal is to release their aroma without browning them, as burnt garlic can make the broth bitter.
Next, pour the chicken stock into the pot. Add the soy sauce, sliced green onions, julienned carrots, and sea salt. Stir to combine all ingredients evenly. Increase the heat and bring the soup to a gentle boil.
Once the broth is boiling, carefully add the frozen dumplings to the pot. Stir gently to prevent them from sticking together or settling on the bottom. Allow the soup to return to a boil, then cook for approximately four minutes, or according to the dumpling package instructions. The dumplings should be fully heated through and tender.
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Remove the pot from the heat. Immediately add the fresh spinach to the soup and stir gently. The residual heat from the broth will wilt the spinach within a minute or two, preserving its color and delicate texture.
Serving Suggestions
Ladle the soup into bowls, making sure each serving includes several dumplings, vegetables, and plenty of broth. If desired, sprinkle sesame seeds on top and add extra sliced green onions for freshness and flavor.
This soup can be enjoyed on its own or served with a simple side such as steamed rice or crusty bread. Leftovers can be stored in the refrigerator for up to two days, though the dumplings may soften further over time.
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