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The acronym standing for "my internet shut off!". Used in an intense instant-messaging conversation that ended abruptly.

Pronounced mee-soh, as in the traditional Japanese soup served with tofu.
beBeHdoLL2: baby i miss you! i havent seen you in 4 hours!!
"LiLBbaLLa4LyPhe" signed off at 10:39:02 PM.
"LilBbaLLa4LyPhe" signed on at 10:39:10 PM
beBeHdoLL2: ...
LilBbaLLa4LyPhe: i'm soo sorry babe! miso!
by butterflygangster April 05, 2008
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3
an acronym for "my internet shut off," used in conversations via internet when facebook chat is faulty and your messages don't go through, or when your instant messenger quits abruptly
Spencer:guess what!
Rachel: what?
Spencer is offline.
Spencer is online.
Rachel: wtf
Spencer: shit, sorry. miso!
by <3insf December 20, 2009
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Very hard to define. Defies human standards therefore is not easy to categorize or describe. An extremely ambitious and talented man. He’s your favourite song when it plays. He makes you smile to be alive. To know him is to love him. If you’re lucky enough to know him you are blessed and you thank God endlessly. He will steal your heart but you will gladly give it away to this person. He’s tall, athletic, model material. Smart and creative he makes things happen by winging it. He’s when cute and gorgeous combine. His cocky smirk will irritate you but you’ve never seen anything so wonderful. His eyes will look right through you. He’s the guy they would cast as the heart throb in a teen movie. But above all he walks with integrity. He will inspire you with his morals and respect. He really makes you believe you can have it all because if you have him then you already do...Bonus: he’s actually the fourth Migos.
Wow is that Mišo? Mišo makes my heart skip a beat! Mišo makes the world a better place.
by Inlovewithecoco June 20, 2018
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Miso (fermented bean paste) is a concentrated, savory paste made from soybeans--often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water. The mixture is aged from one month to three years. While it is a good source of protein and carbohydrates, miso is, nonetheless, high in sodium and should be consumed sparingly if you are salt-sensitive.

Miso is versatile: It can be used in a soup, marinades, dressings, stews, dips, and casseroles; though Americans are probably most familiar with miso soup, which is a combination of miso paste (usually hatcho miso; see below) and dashi (Japanese stock made from dried bonito flakes).

There are two methods for making miso paste: traditional and commercial. The traditional method ages the miso paste in large wooden fermentation casks at the temperature of the environment. Traditional manufacturers use whole ingredients and natural sea salt and tend to allow their miso to age for at least six months. The commercial process of making miso paste accelerates temperature-controlled fermentation in plastic or stainless steel holding tanks.

Varieties

Depending on how and where the miso paste is processed, there are different types of miso, with each type having its own aroma, flavor, and color. Some of the varieties of miso include: mugi miso (made from soybeans and barley), hatcho miso (made from soybeans and sea salt), genmai miso (from soybeans and brown rice), kome miso (made from soybeans and white rice), and natto miso (made from soybeans and ginger). The longer the soybeans are fermented, the darker (and stronger in flavor) the miso: Misos generally range in color (and pungency) from white to dark brown. White miso is the lightest in flavor, aged for one month. It is particularly well suited for soups, salad dressings, and sauces. Yellow miso is also light in flavor, but is saltier. Red miso is strong and salty and is generally used for stews, soups and braised foods. Dark brown miso is the most pungent. - wholehealthmd.com
That is Miso Ramen,not Chicken ramen!
by Ian Goldner October 10, 2004
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7
slang for someone who is always miserable

the lady who works at starbucks is so miso all the time.

hey miso, do you ever smile?
by kjm615 March 17, 2009
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