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Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
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.
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.
Heat the garlic-infused oil in a medium saucepan over medium heat until shimmering. Add the grated ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely — ginger can scorch quickly at this stage.
Pour in the water and chicken broth and bring to a rolling boil over medium-high heat.
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