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Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
White pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
Bring a medium saucepan of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let cool for 5 minutes. Peel the eggs, place them in a small bowl, and pour over 1 tbsp tamari and 1 tbsp rice vinegar. Set aside while you build the broth.
Heat the garlic-infused oil and sesame oil in a large pot over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until fragrant and slightly softened, about 2 minutes.
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