Miso Soy Enoki Mushrooms (vegan, gluten-free)

0 In a small bowl, add the miso, soy sauce, sugar, garlic, and sesame oil. Stir until well combined. 
1 Cut the root section of the bunch of mushrooms off, about 1.5 inches from the roots. Use your fingers to carefully pull away sections of the mushrooms into smaller sections. 
2 In a medium frying pan, add 1 cup of water. Bring to a boil and then add the mushrooms. Blanch mushrooms for about 1 minute. Drain off the water and set mushrooms aside. 
3 In the same pan on medium heat, add the sauce. Stir continuously for 20-30 seconds. Add the mushrooms and turn the heat down to medium low. Carefully stir the mushrooms around so it gets coated in the sauce. Cook for 2 minutes. Remove from heat and top with sliced green onions and sesame seeds. Serve with rice. Enjoy!