Begin by boiling a pot of salted water. Once boiling, add the udon noodles and cook according to package instructions, usually 8-10 minutes. Drain and rinse under cold water.

In a medium saucepan over medium heat, combine the miso paste, vegetable broth, and coconut milk. Whisk until smooth and heated, around 3-4 minutes.

Add the cooked udon noodles into the pan and gently toss in the sauce for 2-3 minutes until fully coated.

Stir in spinach and carrots. Cook for another 2-3 minutes until spinach wilts and carrots soften slightly.

Divide among bowls for serving, garnishing with sesame seeds or green onions if desired.