Christopher wrote:

"Dan Logcher" wrote in message
...

I use fish sauce often enough to say that's not "my" problem, but you
might have some alergy to it. Someone suggested it might be that
drinking enough hot liquids will do it. But I don't know, I drink hot
coffee and other soups on a regular basis without a problem.


yeah me too... just this soup is the thing... and it seems like only with
the fish sauce. but maybe there's something common that's in the fish sauce
and something they ate. Then again maybe it's nothing related

Nothing related.. fish sauce is made from tiny fish and miso is
made from soy. Unless the fish are fed soy.. but I doubt it.

--
Dan

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?

Christopher wrote:

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.

Yes, dashi is the soup stock used in miso soup. Dashi is made from dried
bonito flakes and dried seaweed. So unless you have a problem with fish
or seaweed, I don't think its the fish.

--
Dan

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?

sorry... I did mean the soup, and that was perhaps the correlated item.

I will be putting a few drops of fish sauce in my drinking water to find
out, and then do the same with some dashi.... in lieu of visine of course
hehehe



"Musashi" wrote in message
m...
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?

Christopher wrote:

sorry... I did mean the soup, and that was perhaps the correlated item.

I will be putting a few drops of fish sauce in my drinking water to find
out, and then do the same with some dashi.... in lieu of visine of course
hehehe



"Musashi" wrote in message
m...

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.


If I'm not mistaken, the anchovies used in dashi are also used for fish
sauce. It's a stretch, but I thought I would mention it.