Fill a pot with salted water and bring it to a boil. Add udon and cook per package directions (usually 3–5 minutes for fresh/frozen). Drain and set aside.

In a medium saucepan over medium heat, combine the vegetable broth and full-fat coconut milk. Stir gently to blend.

Remove the pan from high heat so the liquid is warm but not boiling. Add the miso paste and whisk until it fully dissolves and the sauce looks smooth.

Return the pan to low heat. Add the minced garlic and cook for about 1 minute until fragrant — do not let the sauce bubble vigorously.

Add the cooked udon to the sauce. Use tongs or a spatula to toss and coat every strand. Heat just 1–2 minutes until hot.

Taste and adjust: add a pinch of salt, a splash of soy sauce, or a small pinch of sugar if the miso tastes too sharp.

Divide into bowls, garnish with sliced green onions, and serve immediately while warm.