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Make the sesame miso soup base by blending together the miso paste, water, sesame oil, gochujang, tahini, rice vinegar, beef-flavoured stock powder, black pepper, and mirin.
Drain a can of corn and fry in a little oil until charred.
In a large pan, cook the shimeji mushrooms in ½ cup of water until all the water evaporates. Then add 1 tbsp oil and the minced garlic, frying until golden brown. Add 1 tbsp soy sauce and stir until the soy sauce evaporates.
Preheat the oven to 180°C. Crumble the firm tofu into a mixing bowl and mix with the vegan oyster sauce, garlic powder, and onion powder. Transfer to a lined baking tray and bake for about 20 minutes until nicely browned.
Assemble the dish by layering the mung bean glass noodles, tofu crumbles, fried garlicky mushrooms, edamame, charred corn, and other desired toppings. Pour the hot sesame miso soup base over the top.