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In a large pot, add the vegetable oil and mushrooms, cook until golden over medium heat for around 5 minutes, stirring to prevent browning.
Add the miso, maple syrup and vegetable stock to the pot.
Bring to a boil and break up the miso with a wooden spoon.
Let cool and place in freezer cubes.
Freeze for later use.
To serve, reheat a cube and add roughly 1 cup of vegetable stock per serving, cook noodles and build your bowl with desired toppings.