Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool.
Toast sesame seeds in dry skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.) Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, and then add miso.
Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry.
Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.
Enjoy and share with family and friends!
Miso Master Organic Country Barley Miso
Miso Master Organic Country Barley Miso is a long term miso aged naturally for 18 months through four seasons in traditional hand-crafted Cypress, Redwood or Fir barrels. Our Country Barley miso has a higher soybean content in relation to the barley koji and requires a longer aging period to break down the complex protein and fat molecules into their more digestible constituents. Delicious is soups, gravy or sauces!
Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
Combine soaking water and remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
Add bonito flakes, cover, and remove from heat. Strain out flakes after 4 minutes.
Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
Make thin paste of miso with stock, add to pot, and warm on low for 2 minutes. Garnish with green onion and serve.
Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean content in relation to the barley koji (grain inoculated with aspergillus spores). Because soybeans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents. Made in USA.