Gather all ingredients on your countertop: dumplings, low-sodium chicken broth, fresh ginger, garlic cloves, green onions, spinach or bok choy, soy sauce, and sesame oil.

In a large pot, heat a splash of oil over medium heat. Add minced garlic and finely grated ginger. Sauté for about 1 minute until fragrant.

Pour in 4 cups of low-sodium chicken broth, stirring gently. Bring the mixture to a gentle boil over medium-high heat.

Carefully add your dumplings to the boiling broth. Allow them to cook for about 5 minutes or until they float.

Stir in a handful of fresh spinach or bok choy along with soy sauce. Cook for an additional 2-3 minutes.

Just before serving, drizzle a small amount of sesame oil into the soup and stir gently.

Scoop the soup into bowls, ensuring each serving has dumplings and greens. Top with chopped green onions.