although you're likely correct dan, and i don't know the foods that well...
Musashi suggested that it's possible that miso can be made with a fish based
stock... unless i was mistaken... again... i don't know, anyhow... just
ending an all nighter of work... I will take my leave.

8-)

"Musashi" > wrote in message
. com...
>
> "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?
>
>
>



"Musashi" > wrote in message
. com...
>
> "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?
>
>
>