Heat a large pot over medium heat. Add 1 teaspoon of vegetable oil and swirl to coat the bottom of the pot.

Add the minced garlic and grated ginger to the pot. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.

Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and slightly softened.

Pour in the low-sodium chicken broth and add the soy sauce. Stir to combine all ingredients. Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to medium-low and let the broth simmer for 5 minutes to allow the flavors to meld.

Add the spiralized carrots and sliced mushrooms to the simmering broth. Cook for 2-3 minutes until the vegetables start to soften.

Gently add the frozen dumplings to the pot. Be careful not to overcrowd the pot; the dumplings should have enough space to float freely. Simmer for 3-4 minutes or until the dumplings float to the surface, indicating they're cooked through.

Add the fresh spinach leaves and green onions to the pot and stir gently. Allow the spinach to wilt for about 1 minute. Taste the soup and adjust the seasoning with salt and pepper as needed.

Remove the pot from heat and let it stand for 2 minutes before serving.

Ladle the hot soup into bowls, ensuring each serving has an equal distribution of dumplings and vegetables. Garnish with sliced green onions. Serve immediately and enjoy your homemade Chinese Dumplings Soup!