Start by slicing the shallots and trimming the green beans (optional).
In a small bowl, mix together with a whisk or a fork 1 tablespoon of miso paste with 1 tablespoon of hot water until there are no clumps remaining
Next, whisk together 1 teaspoon of cornstarch with 1 teaspoon of water until no clumps remain.
In a pot, bring water to a boil.
Once boiling, add the green beans to the water and cook for 1-2 minutes until they are about 80% cooked. Remove from the water immediately when done.
In a pan, add a neutral oil and let it heat.
Once hot, add the sliced shallot and fry until they get brown and crispy. Be careful to not let them burn.
Remove the crispy shallots from the pan and set aside, but do not wipe the pan. Leave the pan on the heat and add the cooked and dried green beans to the pan.
Toss the beans in the remaining oil with the heat on high.
Add the miso mixture to the beans and mix.
Next, add two tablespoons of soy sauce and turn the heat to medium.
Then, add the cornstarch slurry. Combine well and toss with the green beans. As the sauce heats up, it should thicken.
Once thick, turn off the heat and garnish with the crispy shallots.
(Optional) Garnish with red pepper flakes.