Heat the sesame oil in a soup pot or dutch oven over medium heat.
Add the ginger, garlic and cook for one minute, stirring often until fragrant, taking care not to burn.
Add the soy sauce, carrots and scallions and cook another 30 seconds, then add the broth and bring to a boil.
Add the edamame and dumplings and cook until tender. Remove from heat, then stir in the spinach until just wilted. Taste, adding salt/soy sauce as desired.