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"Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it."

Ingredients: firm tofu, miso, scallions...

"This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size."

Ingredients: nori, low-fat tofu, miso...

"Vegetarian dashi. It is a nice broth in its own right but is also a base for countless soups. So simple, so good."

Ingredients: dried shiitake mushrooms, green onions...

"This comes from Delicious Living and this is what they say: "Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white beans and a handful of baby spinach leaves just before serving. ""

Ingredients: low sodium vegetable broth, fresh basil leaves...

"This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook."

Ingredients: firm tofu, light miso...

"A warming filling soup that's packed with flavour makes a simple supper. I always use Sharwoods sauce they do a 195g bottle which is perfect for this."

Ingredients: black bean sauce, fresh ginger...

"From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character...."

Ingredients: nori, black mustard seeds...

"Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier."

Ingredients: dried mushrooms, dried shiitake mushrooms...

"This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried..."

Ingredients: creme fraiche, salt & freshly ground black pepper...

"This recipe is from the cookbook "How It All Vegan"."

Ingredients: firm tofu, green onions...

"This recipe came from the Fit For Life cookbook. It takes traditional miso soup and gives it some life."

Ingredients: corn, soft tofu, firm tofu...

"Here is a basic recipe, which can be used by itself or added to. Note that once the miso is stirred into water, it should not be boiled, otherwise its beneficial enzymes will be destroyed."

Ingredients: cucumbers, chinese noodles...

"This recipe was my introduction to making miso soup. I love recipes like this that encourage you to be creative and make it your own - something many of us will do anyway! The instructions include many add-in ideas. I put spinach, shiitake mushrooms, and extra green onions in mine, using the water I soaked the mushrooms in for some of the water..."

Ingredients: green onions, wakame seaweed...

"Great as a base for miso or other areas where you don't want to use Dashi."

Ingredients: bouquet garni, winter squash...