No no...miso is a thick paste made from soybeans and fermented. There is no
fish in miso.
The dashi (stock for the miso soup) will usually have stock from bonito or
anchovies or kelp,
or in some combination.

"Christopher" > wrote in message
...
> 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?
> >
> >
> >
>
>
>