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Tear the mushrooms roughly and mix with soya sauce and sesame oil. Roast for 40 minutes at 200C until crisp.
Slice the onion and sauté in olive oil for 5 minutes, mince the garlic and then add that in too.
Pour in the beans and stir. Bring to a gentle boil and reduce to simmer until thick.
In a bowl, mix the miso paste with hot water until dissolved and then pour that into the beans. Mix well.
Top with mushrooms, sliced spring onion and chilli oil.