Heat olive oil in a large pot over medium heat. Sauté minced garlic for about 1 minute until fragrant. Then, add sliced mushrooms and cook until they are tender and golden brown, about 4-5 minutes.

Add the pasta and pour in the vegetable broth, ensuring that the pasta is submerged. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.

Mix in the miso paste, soy sauce, and sesame oil. Stir thoroughly to coat the pasta evenly, allowing the flavors to meld beautifully.

Cover and simmer until the pasta is al dente, approximately 10 minutes. Stir occasionally to keep everything combined and prevent any sticking.

Taste the pasta and adjust seasoning with salt and pepper if needed. Serve warm, garnished with green onions or sesame seeds for a delightful crunch.