Sauté the Aromatics: In a large, deep pot or Dutch oven, heat a drizzle of neutral oil over medium heat. Add the minced garlic and ginger (if using). Sauté quickly, stirring constantly, for about 30 seconds until very fragrant. Be careful not to burn the garlic.

Build the Flavor Base: Pour in the 4 cups of broth (chicken/veg). Stir in the soy sauce (or tamari), the sesame oil, and any optional spicy additions like gochujang or chili oil. Bring the mixture up to a low, rolling boil.

Add the Sturdy Vegetables: Once boiling, add the sliced carrots and shiitake mushrooms. Reduce the heat slightly so the broth maintains a steady simmer, not a furious boil. Let these cook for about 3–4 minutes to soften slightly and flavor the broth completely.

Cook the Dumplings: Carefully drop the frozen dumplings (pork/veggie/shrimp) into the simmering broth. They will sink at first. They need about 5–7 minutes to fully cook through. They are done when they float to the surface and are plump and tender.

Add the Noodles and Greens: Drop in the block of ramen noodles. Push them gently under the liquid using tongs or a wooden spoon. Add the handfuls of baby spinach. The noodles need only 2–3 minutes to soften and cook. The spinach will wilt instantly.

Taste and Adjust: Once the noodles are tender, turn off the heat. Taste the broth. Adjust with a tiny pinch of salt or a dash more soy sauce if necessary.

Serve: Ladle the steaming broth, noodles, dumplings, and vegetables directly into large, warm bowls. Top generously with sliced green onions and a sprinkle of sesame seeds. Optionally, add a soft-boiled egg or a swirl of sriracha for heat. Serve immediately.