1/2 cup cooked brown rice
100g fresh, organic tofu, cut into small bite-sized pieces
1 small onion, finely chopped
1/2 cup dried seaweed
Pinch of cayenne pepper (optional)
1 litre spring or filtered water
Handful of chopped, fresh spinach leaves
Bring to the boil and simmer for 15 minutes.
Add into the soup and stir until melted 4 teaspoons miso paste (or to your taste).
Finally, add plenty of fresh, chopped coriander leaves.
THANKS TO DR ROSY DANIEL, WHO HAS GENEROUSLY SHARED THE CANCER LIFELINE RECIPES WITH US. THIS RECIPE IS FOR THE TOUGH TIMES, FOR USE WHEN YOU ARE VERY ILL, DURING TREATMENT, WHILE THE APPETITE IS POOR AND THE WEIGHT LOW.