Instructions

1. Finely slice the leek or spring onion.
2. Cut the mushrooms into bite-sized pieces.
3. Heat the oil in large frying pan and gently sauté the leek. Add the shiitake and put a lid on. Turn the heat down.
4. After ¾ minutes, add the broad beans, soy sauce, rice wine, vinegar and miso paste. Combine and cook for 5 minutes under cover.
5. When the vegetables are tender, add the sesame oil, sesame seeds and coriander leaves. Stir for a minute, then serve.