Chinese Dumpling Soup

Ingredients

• 24  dumplings frozen chinese
• 4 cups baby spinach 
• 1 tablespoon balsamic vinegar/or 2 tablespoons vinegar black
• 8 cups mushroom broth low-sodium
• 2  carrots thinly sliced
• 2 teaspoons sesame oil dark
• 1 piece ginger fresh julienned peeled cut into match sticks
• 1 pinch salt 
• 3  scallions white green thinly sliced ( and parts)
• 0.3 cup pale sherry dry
• 1 tablespoon soya sauce dark
• 1 teaspoon sugar 

Equipment

• bowl
• pot

Directions

1. Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
2. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve.
3. Serve with chili sauce on the side if desired.
4. Photograph by Antonis Achiellos