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Miso is not tofu but it is certainly (in almost every place you're going to find it) soy. However, it is fermented soy so would be ok (per the quote article above) for the same reason soy sauce is ok.
I don't really by into most of the soy hysteria you can find out there. I do have problems with it being used as a protein replacement in so much processed food but that stems from the same reasons I have a problem with corn becoming the primary source of carbohydrates. Both soy and corn have become methods of turning oil into food.
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