Step 1

In a large pot on medium-high heat, add the broth, ponzu, ginger, honey, sambal or chile garlic sauce, garlic and scallion whites. Stir and taste immediately; if needed, add a bit more honey to balance. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes to allow the ginger and garlic to soften and the soup to steep in the flavors.

Step 2

In a small bowl, whisk the vinegar and cornstarch until smooth. Raise the heat of the soup and add the cornstarch-vinegar slurry. Whisk until the soup slightly thickens, within a minute or two.

Step 3

Divide the dumplings among 4 bowls and ladle the soup over the dumplings. Garnish each with the scallion greens, a few drops of sesame oil and the cilantro leaves, if you like. Serve hot with a spritz of lime.