Thanks folks. I've had a play with Udon Kitsune using a seaweed stock to replace dashi, and Miso soup with tofu & wakame. Last night I grilled aubergine (eggplant) slices with miso and sesame seeds and had that with a pickled daikon salad. Sukiyaki without the beef is a good thought, I've yet to try shirataki noodles.
I eat eggs and simple bi-valves such as clams, so that broadens the scope a bit.