Japanese-Style Dumpling Soup

Here is my offering for recipe wars. I totally just made it up, but it's delicious and incredibly easy to make. I thought it was a little too salty when I made it with the bullion so use less bullion than is called for on the directions (usually 1 t. to 1 cup of water).

Japanese-style dumpling soup

3 quarts (12 cups) chicken stock, broth or water/bullion

¼ c soy sauce

1 t. sesame oil

4 green onions (or ½ any other style onion)

½ t. ground ginger

frozen prepared mandu (Japanese or Korean style dumplings)

Combine all the ingredients except for the dumplings and heat over medium heat for about 20 minutes. Add the frozen dumplings and let them heat through. Serve with rice.