GERD Friendly Gluten Free Ginger Garlic Rice Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

GERD Friendly Gluten Free Ginger Garlic Rice Noodle Soup

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Ingredients

4 servings

For the broth

1 tbsp sesame oil
Ty Ling Oil Sesame Spectrum Sesame Oil Organic Medium Heat Unrefined - 16 Fl. Oz.Spectrum Culinary Refined Expeller Pressed Sesame Oil 16 fl oz Oi! 100% Pure Extra Virgin Sesame Oil Spectrum Culinary Organic Expeller Pressed Sesame Oil 8 fl oz
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6 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2-inch piece fresh ginger, peeled and thinly sliced
6 cups chicken broth
2 tbsp tamari
1 tsp rice vinegar
½ tsp white pepper
Ingredient note
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.

For the noodles

8 oz dried rice noodles (medium width)

For the soup

2 cups baby bok choy, halved lengthwise
1 lb boneless, skinless chicken breast, thinly sliced

For serving

4 scallions, thinly sliced (green parts only)
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.
1 tsp chili oil (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Cook the rice noodles in a medium pot of boiling water according to package directions until just tender, about 4–6 minutes. Drain, rinse under cold water to stop cooking, and divide among four bowls.
2
Heat the sesame oil in a large pot over medium heat until shimmering. Add the garlic and ginger and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely, as garlic can brown quickly.

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