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In a medium saucepan over medium heat, melt 1 tbsp of butter and stir in the miso paste until smooth and fragrant, about 30 seconds. If using more than 1 tbsp of miso, add an equal amount of butter.
Add the pastina and toss to coat, toasting for about a minute until lightly golden.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it reduce for about a minute.
Pour in half of the broth, stirring until combined. Add the remaining broth and continue stirring.
Simmer for 10–12 minutes, stirring frequently.
When the pastina is nearly done (about 8–10 minutes in), stir in the grated garlic and let it cook for another minute or two.
Add the remaining butter, Parmesan cheese, lemon juice, and black pepper. Stir well and adjust seasoning to taste.
Remove from heat and quickly stir in the egg yolk until smooth and silky.
Serve immediately, garnished with Parmesan, black pepper, a drizzle of lemon yuzu olive oil, and chives. Enjoy!