Keith Corbin’s Vegan Gombo (Gumbo)

For Gombo Sauce: Heat palm or olive oil in large pot and add garlic, ginger, Fresno chile, shallots and okra. Sweat vegetables over gentle heat until softened but not browned, about 5 minutes. Stir in chile powder, then add vegetable stock and salt to taste. Simmer over medium-low heat until thickened, about 45 minutes. If desired for smoother texture, remove 1 liter of sauce, puree in blender and return to pot. Simmer additional 15 minutes if needed, until flavors have melded. Whisk in miso and lime juice and season to taste with salt.