I generally enjoy ‘fusion food’. This is because of the theory that a restaurant generally does not attempt to serve fusion food unless it has a firm grasp on all of the different types of food it is attempting to merge together. While I don’t really have a firm grasp of anything, much less the cuisines of multiple cultures, it’s still fun to make jabs at it. And it is under this guise that I present my accidental blending of American and Japanese cuisines, hearty miso soup:
See, in theory at least, proper miso soup should be light and brothy. However, being an American, I apparently want my soup to be as filling as possible. Thus, my recent tendency to make miso soup that’s really more like miso stew, with vast quantities of tofu and seaweed floating about. It may quite possibly be the best breakfast ever.