Chinese dumpling soup

Ingredients:

• 8 cups lightly salted chicken or mushroom broth
• 5 cm ginger root, peeled and cut into strips
• 1 tbsp soy sauce, preferably dark
• 1/4 cup Shaoxing wine or dry sherry
• 1 tbsp balsamic vinegar or 2 tbsp black vinegar
• 2 tsp. dark sesame oil
• 1 teaspoon of sugar
• A pinch of salt
• 2 carrots, thinly sliced ​​on the diagonal, about 1 cup
• 24 frozen Chinese pork or shrimp dumplings (or a 450g package)
• 3 green onions, thinly sliced
• 4 cups small spinach
• Chopped cilantro (optional)
• Asian chili paste (optional)

Preparation:

1. Combine the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar, and salt in a soup pot and bring to a boil over high heat. Reduce the heat so the broth simmers gently and releases a light ginger aroma, about 10-15 minutes.
2. Add the carrots and cook until tender, 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, then add the green onions and spinach and cook until wilted, about 1 minute. Divide into warm bowls and serve. Serve with chili sauce, if desired.