In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
Add minced garlic, grated ginger, soy sauce, and sesame oil to the simmering broth. Stir to combine.
Carefully drop the dumplings into the simmering broth. Cook them for about 8-10 minutes or until they float to the surface and are cooked through.
Add sliced mushrooms to the soup and cook for an additional 3-5 minutes until they are tender.
Stir in the chopped baby spinach or bok choy and cook until just wilted.
Season the soup with salt and pepper according to your taste.
Ladle the dumpling soup into bowls, making sure to distribute dumplings, vegetables, and broth evenly.
Garnish with chopped green onions for added freshness and flavor.
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