Dumpling soup

the broth was made 1/2 with smoked duck stock and 1/2 chicken stock. I added scallions , ginger, mirin, organic soy sauce and fish sauce and let it simmer for8 to 10 minutes. My goal was for the broth to develop the commom asian flavors but i wanted ginger to be the strongest flavor without overpowering the entire broth.. I am not sure if I am making sense right now, but i did achieve what i was looking for on the broth regarding flavor, color and clarity. Dumplings were made with pork and shrimp forcemeat and vegetables as carrots, snow peas, bamboo shoots, cilantro leaves,scallions, mushrooms were the garnish for the soup.