Chinese Dumpling Soup

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8 cups low-sodium chicken broth

1 2-inch piece fresh ginger, peeled and julienned

1 tablespoon soy sauce, preferably dark

1/4 cup Chinese Shaoxing rice wine, dry sherry or white vermouth

1 tablespoon balsamic vinegar

2 teaspoons toasted sesame oil

1 teaspoon sugar

Kosher salt

2 carrots, thinly sliced (about 1 cup)

1 pound frozen Chinese dumplings, pork or shrimp (about 24)

3 scallions, white and green parts, thinly sliced

4 cups baby spinach