In a small bowl, mix ½ cup chicken stock and white miso paste until a smooth mixture forms.
In a dutch oven or large pot, heat 1 tablespoon sesame oil over medium high heat. Add the white parts of the green onions, garlic and ginger and cook, stirring, until fragrant, about 2-3 minutes.
Pour the remaining chicken stock and the stock/miso mixture into the pot along with the soy sauce, and carrots.
Bring the mixture to a boil, lower to a strong simmer, and cook until the carrots are tender, about 5 minutes.
Stir in the dumplings and bring the soup back to a boil. Reduce to a simmer and cook for 4-5 minutes or until the dumplings are cooked through.
Stir in the lime juice and the green parts of the green onions. Remove from the heat.
Ladle into bowls and top with more scallions, chili crisp, and sesame seeds, if desired.
