Step 1

If you haven’t already, rehydrate your dried mushrooms. (Pro tip: Soak them in a bowl of  water in the morning so they’ll be plump and tender by the time you’re ready to make dinner.)

Step 2

Once you’re ready to cook, squeeze the water out of the mushrooms. Cut and discard the stems and finely mince the caps.

Step 3

Finely chop the shrimp until it turns into a chunky, sticky paste.

Step 4

Transfer the chopped shrimp to a large bowl. Add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper and sesame oil.

Step 5

Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. (Alternatively, use a food processor to chop and combine the ingredients.)

Step 6

Form a little patty and cook it in a small skillet over medium heat. Taste it and season with more salt if needed. (Not ready to cook just yet? You can refrigerate the meat mixture for up to 12 hours.)

Step 7

Using a medium disher, portion out 20 blobs of the mixture. Rub a little avocado oil on your palms and roll the meat into uniform-sized balls.

Step 8

In a large pot, bring the chicken broth and ginger to a boil over high heat. Season the broth with fish sauce and salt to taste.

Step 9

Add the baby bok choy to the broth and cook for 2 to 3 minutes or until tender crisp. Remove the bok choy with a slotted spoon and divide into 4 soup bowls.

Step 10

Add the meatballs to the broth and simmer for 4 to 5 minutes or until fully cooked. You can stab the middle of a meatball with an instant-read thermometer and it should read 145°F. The resulting meatballs should be bouncy and light.

Step 11

Turn off the heat and stir in the toasted sesame oil. Divide the meatballs and soup into the four bowls. Garnish with scallions.