Heat oil in a large pot over medium heat.

Add mushrooms and cook for 5-8 minutes until softened.

Stir in tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions. Bring to a boil, then reduce heat and simmer for 4 minutes.

Remove from heat and add spinach, rice vinegar, and lime juice. Stir until the spinach wilts.

Season to taste with salt or more tamari, if needed.

Ladle into bowls and garnish with remaining scallions and sesame seeds. Serve with extra tamari and chili crisp, if desired.