The soup was Doenjang Jjigae, not like miso at all. It was one of my favorite dishes there. We ate 75% of our dinners at Korean BBQ places. Always 2 or 3 types of meat, kimchi, and a variety of side dishes. The beef was always marinaded in something very sweet, and the pork had no seasoning at all. Neither had any salt, and that was the biggest food problem. Meat needs at least some salt. The kimchi was usually ok, with only some of the sweeter varieties needing salt. Most all of the side dishes tasted saltless, and I never once saw the salted shrimp or anchovie condiments. I also never once saw ramen in a restaurant.