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¼ cup white miso paste
6 cups chicken or vegetable broth, divided
1 lb. frozen mini dumplings
3 cups baby spinach
3 Tbsp. soy sauce, plus more to serve
In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved. Add the miso mixture and the rest of the broth to the pot and bring to a boil. Add the dumplings and bring to a simmer. Heat until the dumplings are heated through, 3 to 5 minutes. Stir in the spinach, cooking until the greens are wilted, 1 to 2 minutes.
Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil, and extra soy sauce.