Instructions

1. Peel the ginger and cut it into match sticks. Thinly slice the carrots and spring onions. Quarter the bok choys (lengthwise).
2. Put the stock, ginger, soy, wine, vinegar, sesame oil in a pan, add a couple of pinches of sugar and salt and bring to a boil over high heat. Simmer for ten minutes, then add the carrots and cook for 5 more minutes. Taste the soup and adjust vinegar and/or sugar to your liking.
3. Add the dumplings, cook for 3 minutes to warm up, then add the spring onions and spinach/bok choy and cook for a couple of minutes, until the greens have wilted.