We wanted something savory for breakfast one weekend, so I made this noodle soup. It's pretty basic--a little pho-inspired, with star anise in the broth--but the textures were what made it unusual. I used silken tofu and these black bean noodles that when cooked had the texture of chewy cheese. The only ingredient in them is black beans, so I'm not sure how this was possible. It was not unpleasant.
'beef' broth with star anise, etc. (like this one)
black bean pasta (this one)