8 cups low-sodium chicken or mushroom broth 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks 1 tablespoon soy sauce, preferably dark ¼ cup Shaohsing rice cooking wine or pale dry sherry 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar 2 teaspoons dark sesame oil 1 teaspoon sugar Pinch of salt 2 carrots, thinly sliced on the bias- about 1 cup 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package 3 scallions (white and green parts), thinly sliced 4 cups bag baby spinach chopped cilantro (optional) Asian chili paste (optional)

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