1. 1. Start the Broth Base: In a large pot or Dutch oven, combine the chicken or vegetable broth, soy sauce, sesame oil, grated ginger, and minced garlic. Stir everything together well.

2. 2. Bring to a Simmer: Place the pot over medium-high heat and bring the broth mixture to a gentle simmer. You’ll see small bubbles forming around the edges of the pot.

3. 3. Add Vegetables and Dumplings: Once the broth is simmering, add the sliced mushrooms and shredded carrots to the pot. Carefully add the frozen dumplings, making sure they are submerged in the liquid.

4. 4. Cook Dumplings and Vegetables: Continue to simmer for about 8-10 minutes, or until the dumplings are cooked through and float to the surface, and the vegetables are tender-crisp. The dumplings should feel soft when gently pressed.

5. 5. Introduce Ramen Noodles and Spinach: Add the instant ramen noodle blocks (without their seasoning packets) and the baby spinach to the pot. Push the noodles down into the broth to help them soften.

6. 6. Finish Cooking: Cook for another 2-3 minutes, or until the ramen noodles are tender and the spinach has wilted. The noodles should be fully separated and pliable.

7. 7. Serve and Garnish: Ladle the hot ramen bowl into individual serving bowls. Garnish generously with sliced green onions and, if you like a little heat, a sprinkle of red pepper flakes. Serve immediately and enjoy!