Äggsläppssoppa med dumpling

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1. 1
   Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Chop white and pale green parts and transfer to a medium Dutch oven. Pour in 4 cups low-sodium chicken or other broth and 2 cups water; reserve measuring glass for whisking eggs. Set pot over high heat and bring liquid to a boil.
2. 2
   Meanwhile, whisk 1 tsp. cornstarch or potato starch and 2 Tbsp. water in a small bowl until starch is dissolved. Whisk 2 large eggs and a pinch of kosher salt in reserved measuring glass until eggs are well blended. Whisk slurry into eggs, then set aside.
3. 3
   Carefully add 10–12 oz. frozen dumplings of choice to pot and stir to separate any dumplings that might be sticking together. Cook until dumplings are halfway cooked through, about half the cook time of the package directions (1–2 minutes for most brands).
4. 4
   Reduce heat to medium-low and add one 5-oz. bag baby spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.
5. 5
   Stir 2 Tbsp. low-sodium soy sauce and 1 Tbsp. fish sauce into soup. Taste and add more soy sauce and/or season with salt if needed.
6. 6
   Reduce heat to low. Give reserved egg mixture a brief stir just to reincorporate slurry if needed, then gradually pour into soup in a steady stream, stirring constantly to incorporate. Remove pot from heat. Scatter reserved scallion tops over soup, then drizzle with 1 Tbsp. toasted sesame oil.
7. 7
   Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.