Mushroom Tofu Soup

I suck at Meatless Monday. Usually, I wake up completely forgetting about it and go straight to the fridge and nosh on some leftovers from the previous evening. Something meaty. And then I give up for the remainder of the day because I've already tainted my belly.

Today, I didn't forget. But I still screwed it up. I made a Korean Soon Dubu inspired soup/stew with all sorts of mushrooms (king, enoki, white beech, dried shitake), tofu and bean sprouts. I used a Better Than Bouillon mushroom  base and shiro miso paste to flavor the soup. I used a ton of minced garlic. And then I stirred in some eggs at the end. Vegetarian, no?

Sure, but then I opened the fridge (always regrettable) and took out a bag of fresh kimchi from H-Mart. Opened that sucker up and dug in. Damn. It has fish sauce in it. Whatever. I made the effort.

This was round two, reheating the leftovers with some Chinese broccoli and topping with some avocado and more kimchi, haha.