"Christopher" > wrote in message
...
> I've never had this happen with miso soup and green tea, but have had it
on
> regular occasion with Tom Yum Gai ( a Thai soup, with lemon grass and
> galangal, or Thai ginger)
>
> at any rate, it's very fast acting, within an hour. Not painful... just
> fast.
>
> is there "fish sauce" in miso soup. or is fish sauce a Thai thing?
>

Fish sauce is called Nanpura in Japanese, i think maybe its the Thai word
and consists of anchovies and salt.
Miso soup is mainly Miso (soybean paste) and Dashi (stock). If there is
anything in
common here it would be that Dashi can be made with Katsuobushi (shaved
bonito),
Iriko (dried anchovies) and Konbu (kelp).
Is it possible that you are having a reaction to stock from anchovies?