Chinese Dumpling Soup

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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

1/4 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)