Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp.

Drain the green beans in a colander and immediately rinse under cold water to stop the cooking process.

In a small bowl, whisk together the miso paste, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger until smooth.

In a skillet over medium heat, add the drained green beans and the miso sauce. Toss to coat and heat through for about 1-2 minutes.

Remove from heat and sprinkle with sesame seeds and sliced scallions before serving.