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Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
Add the minced garlic and ginger halfway through cooking the mushrooms.
Add the tamari/soy sauce, broth, garlic powder, ginger powder, sesame oil, rice vinegar, fish sauce, bouillon, Chinese rice spice, carrot, dumplings, and half the scallions and stir.
Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.
Remove from the heat and add the spinach and lime juice. Stir until the spinach wilts. Season to taste.
Ladle into bowls and garnish with the remaining scallions, cilantro, lime juice, sesame seeds. Serve with more tamari and chili crisp, if desired.