Whisk together broth, soy sauce, miso, ginger and cream cheese in a small saucepan set over medium-low heat. Cook until cheese is melted, whisking frequently. Simmer over low heat for 5 minutes, whisking occasionally.
Melt butter in a large skillet over medium heat. Add onion and cook for 10 to 12 minutes or until golden brown and very soft, stirring occasionally. Stir in mushrooms, bell pepper and garlic cook for 2 to 3 minutes more to lightly soften. Add sauce to skillet.
Steam green beans for 4 minutes or until crisp-tender. Drain well then add to skillet, tossing to coat with sauce. Cook for several minutes more or until hot and bubbly.
Transfer to a serving dish and sprinkle with almonds and cilantro, if desired.
Sauce may be prepared a day ahead and stored tightly covered in the refrigerator. For an extra creamy sauce, add 1 oz. additional cream cheese.