The yolks are where the cholesterol and fat are found, egg whites have lots of protein and few carbs. It is a great low-fat protein source. I do consume quite a lot of these, with the occasional whole egg.
I'm like Catrin....I will eat the whole egg occasionally at restaurants. Let's see we buy half dz. eggs once a year...it's for baking or he wants to prepare a special dish that requires whole eggs.

I don't see miso much of a health food. It's not something I would recommend having much several times per week, unless it's tiny amounts: it's high in salt. Like soy sauce. It horrifies me to see recipes that require alot of it.

I repeat soy sauce, unless you buy the low-sodium, is high in salt. My mother has been instructed (by her Chinese speaking doctor, Western trained) to avoid high sodium soy sauce. She has hypertension, high blood pressure.

So she cooks Chinese style dishes with very little soy sauce or none. It is possible...it's technique and how you combine other ingredients.