In the Miso Soup Ryu Murakami
Publisher: Penguin Group (USA) Incorporated

But today, when it was 80 degrees, I was really craving some miso soup. I went all fall/winter and barely ate any. In Japan, miso soup is as ordinary as it gets—a staple served for breakfast, lunch, and dinner. I seemed to have missed the window for prime soup eating time. But like everything made with only a few ingredients, the details count. This is a heartier miso soup than the traditional broth I usually make. The whole thing took about two minutes of prep and twenty minutes of idle cooking. Top with pan seared sliced porcini. It's a gore-tastic tour of Tokyo's underground sex realm. €In The Miso Soup” by Ryu Murakami. Miso is a paste made by fermenting rice, barley, soybeans, or buckwheat using salt and the Koji fungus (also used to prepare sake, sweet fermented rice, and other living foods). "Murakami channels Brett Easton Ellis in this Japanese psycho-thriller with his version of Patrick Bateman. Ok so I'll be the first to admit this; Asian cooking is scary. I used vegetable broth and water instead of just water and loaded it with veggies and tofu. I had some rice crackers with it and it was a great light lunch. A standard bowl It is a massive bowl so great if you're starving, the soup is slightly on the salty side but that's the flavour of miso soup. The traditional ramen is served with pork and I like the Miso soup based Ramen. Stockholm syndrome never felt so creepy!" - Zee, The Observer Haha, only joking. I am in love with miso and it takes me back (as do most foods) to my travelling time around the world.