Begin by bringing a large pot of salted water to a boil over high heat. Add the udon noodles and cook according to package instructions until al dente, about 5-7 minutes. Drain the noodles, saving a splash of pasta water for later use.

In a large pan, heat 2 tablespoons of sesame oil over medium heat until it shimmers. Add 2 cloves of minced garlic and sauté for 30 seconds, or until fragrant. Stir in 3 tablespoons of miso paste and 2 tablespoons of soy sauce until smooth.

Add the cooked udon noodles into the pan with the creamy miso sauce, adding a splash of reserved pasta water. Toss everything together for 1-2 minutes on heat.

Gently fold in your chopped seasonal vegetables and cook for an additional 2-3 minutes until they soften slightly. Remove the pan from heat once everything is combined.

Plate the creamy udon and garnish with sliced green onions before serving warm.