Ingredients:

  • 1 tbsp neutral oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 stalks green onions, white parts sliced, greens reserved for garnish
  • 1/2 lb medium shrimp, peeled and deveined
  • 1 lb silken tofu, cut into 1/2-inch cubes
  • 4 cups low sodium chicken broth
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Heat the neutral oil in your pot over medium heat. Add the minced ginger, garlic, and the white parts of the green onions. Stir-fry for about 60 seconds until the mixture smells fragrant and the garlic turns a pale gold.
  2. Increase heat to medium-high and add the shrimp in a single layer. Cook for 1–2 minutes just until they turn pink and opaque.
  3. Pour in the chicken broth, soy sauce, and white pepper. Bring the liquid to a gentle simmer. Carefully slide in the silken tofu cubes.
  4. Lower the heat to medium-low and simmer for 3–5 minutes; the tofu should be heated through but not breaking apart.
  5. While the soup simmers, whisk the cornstarch and water in a small bowl until smooth. Slowly drizzle the slurry into the simmering soup while stirring gently with a spoon.
  6. Continue to cook for 1 minute until the broth transforms from cloudy to a glossy, velvety consistency. Stir in the sesame oil and remove from heat.
  7. Ladle the soup into bowls and garnish with the reserved green onion greens.