GERD Friendly Egg Drop Soup

Total time20 min

Prep time8 min

Cook time12 min

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Ingredients

4 servings

4 cups chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
1 tsp fresh ginger, finely grated
1 tbsp tamari
½ tsp toasted sesame oil
¼ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (less than 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.
4 large eggs
¼ tsp salt, or to taste

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For serving

3 scallions, green tops only, thinly sliced
Ingredient note
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.

Instructions

1
Combine the chicken broth, grated ginger, tamari, sesame oil, and white pepper in a medium saucepan. Bring to a steady simmer over medium-high heat, about 4–5 minutes.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1 minute until the broth thickens slightly and turns glossy.

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