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

Heat a tablespoon of sesame oil in a large pot over medium heat until shimmering. Add minced garlic and finely grated ginger, stirring for about 1 minute until fragrant.

Pour in 4 cups of low-sodium chicken broth and bring to a gentle boil. Add dumplings and cook for 5-7 minutes until they float.

Stir in 2 cups of fresh spinach or sliced bok choy and 2 tablespoons of soy sauce. Cook for an additional 2-3 minutes until greens are wilted.

Drizzle in a teaspoon of sesame oil just before serving. Adjust seasoning with soy sauce if needed.

Ladle soup into bowls and garnish with chopped green onions. Serve hot.