Start by bringing a large pot of water to a boil. Cook the udon noodles according to package directions until just tender, usually about 3-4 minutes.

Once cooked, drain the noodles in a strainer and rinse under cold water.

In the same pot, pour in the vegetable or chicken broth and bring it to a simmer over medium heat.

Stir in the soy sauce, miso paste, and sesame oil.

Add the sliced mushrooms and bok choy to the simmering broth.

Allow the vegetables to cook in the broth for about 3-5 minutes.

Finally, add the cooked udon noodles back into the pot and stir gently to combine.

Divide the udon and broth into serving bowls and top with sliced green onions.