Blanch beans in water until they are bright green and just tender, about 5 minutes.
Drain and refresh in cold water, then drain again.
Place in a serving bowl.
Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon.
Combine ginger juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary.
(You may add a little water or soy sauce if mixture is too thick.).
Toss beans in sauce, and serve at room temperature.
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