Preheat your oven to 400 degrees. Remove the outer skins of the garlic, but keep the bulb intact. Cut about 1/2 inch off the top of the garlic heads, so the cloves are exposed. Place on a baking sheet, drizzle some oil on the exposed garlic cloves, and then wrap in foil, parchment paper, or a container with a lid. Place in the oven and roast for about 40 minutes. Check the garlic, the cloves should look a light golden color and be soft. Cook them in 10 minutes intervals if they need more time. Then let garlic cool and then remove the cloves from the skin.
Toast piñon nuts on a skillet on medium-low heat, stirring them constantly, until they are light golden in color and fragrant. You can also pop them in the oven at 400 for about 5 minutes until lightly golden - keep an eye on them, as they can burn easily!
In a blender, add the garlic cloves, piñon nuts, and 1 cup of water. Blend on high until mixture is smooth.
Warm the broth in medium pot. Add the blender contents and stir. While the broth is warm, but not boiling, scoop out about 1/2 cup of hot broth and mix it with the miso paste, until dissolved. Add the miso liquid into the broth and stir. Taste to see if you need more miso.
Cook noodles according to package directions.
To serve place noodles in a bowl. Pour broth over the noodles. Top with desired garnishes and enjoy!