Heat a wok over medium-high heat and add 1 tablespoon of toasted sesame oil. Once shimmering, toss in 3 minced garlic cloves and 2 chopped spring onions, sautéing for about 1 minute until fragrant. Stir in 2 tablespoons of chili bean paste, then add 8 ounces of finely chopped button mushrooms. Cook for 8-10 minutes until mushrooms are tender, then sprinkle with salt, sugar, Sichuan pepper powder, and red chili powder. Pour in 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine, tossing in the spring onion greens at the end.

In a blender, combine 1 block of silken tofu, 2 tablespoons of white miso paste, 1 cup of soy milk, and a pinch of salt. Blend on high until smooth and creamy, about 1-2 minutes. Check the consistency and taste, adjusting seasoning if necessary.

Bring a large pot of water to a rolling boil, adding a generous pinch of salt. Cook 12-15 ounces of udon noodles according to package instructions, usually about 3-5 minutes. Once they are tender yet chewy, drain and rinse them under cold water to stop the cooking process.

Divide the cooked udon noodles between serving bowls. Spoon the sautéed mushroom mixture onto one side of the noodles, and generously pour the creamy tofu sauce on the other side. Drizzle with chili oil, sprinkle sesame seeds, and garnish with additional chopped spring onions.

Before digging in, mix the mushroom topping and the tofu sauce with the udon noodles. Savor each bite and enjoy this warm, hearty dish!