We had some delicious, what I'm assuming was, miso soup a few times during our trip. The reason, I'm unsure is because the miso soup I'm used to in Vancouver typically has some seaweed & some small squares of tofu and a very simple salty taste to it. (And if I get it as part of a set, I usually give to my friend or wife.) However, the miso soups we had in Japan had a deeper fish flavour with a chunk of fish bone/stock material in the bowl.

This was miso soup that we had right? Is it normal to include the chunk of fish? The chunk of fish was more bone than flesh but are you supposed to scape off and eat the limited flesh?

TIA.