"Waiter, a bowl of complex physics please"

How and why are patterns in miso soup (the Japanese soybean soup) formed ?
In the morning I often meet strange patterns in the miso soup in a bowl which are sometimes stripe and sometimes irregular. This is caused by hydrodynamical instabilities due to temperature difference between its surface and bottom and between a center and sides of the soup layer, and due to the concentration difference as well. It is quite popular but contains very complex and deep physics. These are called "dissipative structures" or "self-organization structures" of which formation principle has not been clarified yet. Scientists are working on the electrohydrodynamics (EHD) in liquid crystals (LC) to understand its physical principle.