1. Cut potatoes into quarters and place in a medium pot. Stir together the miso and chicken stock and pour over potatoes. Cover and simmer over medium heat until potatoes are tender but not falling apart, 15-20 minutes.

2. Meanwhile, bring a small pot of salted water to a boil over high heat. Add the green beans and cook until bright green and tender-crisp, about 1 minute. Drain in a colander. Cut the green beans on the bias and set aside.

3. Lift the potatoes from the cooking liquid and transfer to a serving plate. Garnish with green beans and pour a little of the cooking liquid over all.

4. Transfer to a serving plate and garnish with orange sections and sesame seeds.