Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 2-3 minutes until bright green and tender-crisp.

Drain the green beans in a colander and immediately transfer to a bowl of ice water to stop the cooking process.

In a small bowl, whisk together the white miso paste, soy sauce, sesame oil, rice vinegar, honey, and water until smooth.

In a skillet over medium heat, add the drained green beans and pour the miso sauce over them. Toss to coat and cook for an additional 1-2 minutes until heated through.

Remove from heat, sprinkle with toasted sesame seeds, and serve warm.