Begin by boiling some water in a large pot. Add the udon noodles and cook according to package instructions (usually about 5-7 minutes). Once done, drain them and set aside.

In a large pan, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about a minute until fragrant. Toss in your sliced mushrooms and cook until they soften, about 3-5 minutes.

Pour the vegetable broth into the pan with mushrooms and bring it to a gentle simmer.

In a small bowl, mix the miso paste with a little hot broth until it dissolves, then add it back to the pot. Stir until well combined.

Gently fold in the cubed tofu and spinach. Simmer for another 3 minutes to allow the spinach to wilt and the tofu to heat through.

Finally, add the cooked udon noodles to the broth. Stir everything together and let it heat for a couple more minutes.

Top with chopped green onions and any additional garnishes you like before serving hot.