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Romano Beans and Summer Daikon Radish Miso Soup

The sweetness of flat and long Romano beans (Morocco ingen) brings out the taste of this miso soup.

Ingredients (4 servings)

Morocco ingen 4 pods
Summer daikon radish 4 cm
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Cut the Morocco ingen diagonally to 2 ~ 3-cm width and quarter-slice the summer daikon radish.
  2. Boil the Morocco ingen and summer daikon in the dashi stock until tender.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Morocco ingen is tender and is easily cut into pieces. Just place the pieces in miso soup.

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