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"From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing."

Ingredients: cornstarch, dark sesame oil...

"Nutritional Information: 135 calories, 1g fat, 15g carbohydrate, 17g protein.

I used a soup recipe from a "Taste of Home" publication, and adapted it to use the tofu noodles. Don't be afraid of the tofu noodle...you won't notice the difference! They are made by House Foods America Corporation. Check out their website..."

Ingredients: pepper, rutabagas...

"Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com
I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that.
*For a spicier soup, use 2 peppers and 1/4 cup hot sauce ."

Ingredients: cilantro, corn tortillas...

"This is a very simple, versatile soup adapted from a recipe called Kenchin-Jiru. You can also use pork, beef or your favorite seafood. I sometimes add konyaku to this dish just for something different. (times are estimates)"

Ingredients: firm tofu, green onions...

"This recipe is from a local Chinese restaurant."

Ingredients: toasted sesame oil, dry sherry...

"Tofu noodle soup modeled after the classic chicken noodle. Vegan and low-fat but warming and totally delicious!"

Ingredients: dried basil, dried parsley...

"This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package."

Ingredients: fresh ground pepper, dried dill...

"So good miso. Use Chicken, turkey or tofu, this soup is very adaptable."

Ingredients: firm tofu, green onions...

"I know it sounds weird, but it's absolutely delicious, and quite comforting on a fall or winter day. I had made a Buffalo Chicken Soup a long time ago, and started craving that recently, so I decided to "veganize" it. My husband said it tasted really close to the "real" thing. I'm proud of myself."

Ingredients: nutritional yeast, silken tofu...

"This is the best version of hot and sour soup I have come across (outside of a restaurant), and I have tried many. It was very good to begin with, and I have made adaptations to make it even closer to what I expect from a great soup."

Ingredients: cilantro, cornstarch...

"When I went to Thailand and had this soup for the first time I think my whole world just flipped right over on me all at once--it was the most remarkable taste experience ever. The flavors just blew me away--piquant, sour, spicy, rich, amazing! You have to try it. And you can easily make either Tom Yam or Tom Ka with a simple substitution.

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Ingredients: cilantro, coconut milk, shrimp...

"From Everyday Food April 2004."

Ingredients: cornstarch, eggs...

"This is a triple soy bonanza. If you have an Asian market near you, get some freshly made tofu. It's wonderful. Sneak around the produce department while you're there and see if you can pick up some soy bean sprouts--much tastier than mung bean sprouts. I use vegetable oil because it's soy bean oil; hence the thriple soy bonanza. Soy products..."

Ingredients: chicken-flavored ramen noodles, mung bean sprouts...

"From Penzey's winter catalog."

Ingredients: cellophane noodles, fresh ground black pepper...