Ingredients:

  • 1 tbsp avocado oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 scallions, whites and greens separated
  • 4 cups low-sodium chicken broth
  • 2 tbsp low-sodium soy sauce
  • 1 tsp white pepper
  • 1 tsp toasted sesame oil
  • 12 oz raw shrimp, peeled and deveined
  • 7 oz firm tofu, cut into 1/2 inch cubes
  • 2 cups baby bok choy, chopped
  • 1 cup sliced shiitake mushrooms

Instructions:

  1. Heat the avocado oil in a medium pot over medium heat. Add minced ginger, garlic, and the white parts of the scallions. Stir-fry for 1–2 minutes until fragrant and garlic is translucent.
  2. Pour in the low-sodium chicken broth and soy sauce. Increase heat to bring to a gentle boil, then reduce to a simmer. Add sliced shiitake mushrooms and simmer for 3–5 minutes.
  3. Add the tofu cubes and baby bok choy to the simmering broth. Simmer for 2 minutes.
  4. Add the raw shrimp and cook for 2–3 minutes, or just until the shrimp turn an opaque, pearly pink.
  5. Remove the pot from heat immediately. Stir in the white pepper and toasted sesame oil. Garnish with sliced scallion greens before serving.