Low-Glycemic Vegetable and Tofu Soup

Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the minced ginger, garlic, and the white parts of the scallions. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.

Add the sliced shiitake mushrooms to the pot and cook for 3 to 4 minutes until they begin to soften and release their moisture.

Pour in the low-sodium vegetable broth and tamari. Bring the mixture to a gentle boil over medium-high heat.

Reduce the heat to medium-low, add the cubed extra-firm tofu, and let it simmer gently for 5 minutes so the tofu absorbs the aromatic flavors.

Add the halved baby bok choy and bean sprouts to the soup. Cook for 3 minutes until the bok choy stems are tender-crisp.

Stir in the fresh spinach and cook for 1 minute until just wilted. Remove the pot from the heat source.

Drizzle the toasted sesame oil over the soup and garnish with the remaining green scallion slices. Serve hot.