I cannot guarantee that this soup will work for people in full-throttle chemo, as I have eaten it on Vidaza, which does not make me as queasy as other chemo. However, it’s worth a shot–the flavors are mild except the ginger, which is a good flavor for the queasy.
1 large packet fresh basil

1 jar ginger paste

1 cup brown rice (or white if you want super digestible/don’t want fiber). I recommend jasmine or basmati, which I found at Whole Foods

1.5-2 lbs ripe tomato

half a package of thin tofu skins

5 cups chicken or veggie broth (or water)

Coat bottom of heavy Dutch oven with Pam or olive oil. Spread ginger paste on there, layer on dry brown rice, cook on high for a few minutes until it ginger and maybe rice starts to toast brown. Then add basil, broth, and tomato, and cook until rice is cooked, at least 35 minutes.

If you are lucky enough to be near an H Mart (the giant Asian supermarket), see if you can score some of the tofu skins that are thinner than normal tofu skins, and seem to me a good way to get some of that protein you’re supposed to be packing in. The normal ones come in the refrigerated aisle folded up into packages maybe 6″ x 7″, whereas the thin ones tend to be on an unrefrigerated shelf and be in a larger package (much taller and wider than a sheet of typing paper).

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