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Heat the ½ cup grapeseed oil in a medium sauce pot over medium heat.
Add the grated garlic and ginger, scallions, chili flakes, red miso paste, oyster mushrooms, and coconut sugar to a heat-proof mixing bowl.
Once the grapeseed oil starts to smoke slightly and appears shimmery in the pot, pour it over all the flavor base ingredients in the mixing bowl.
Allow to cool 15 seconds, then begin whisking everything together into a thick, liquid paste.
Bring the 5 cups water to a boil by either heating in a water kettle or boiling over the stove in a sauce pot.
Add the flavor base to your high-powered blender along with the vegetable bouillon and peanut butter.
Once the hot water is ready, pour it into the blender and immediately blend, starting on low and slowly cranking up to high speed, until you get a creamy white broth, about 2-3 minutes.
Pour the broth over your noodles alongside all the fixings (peeled carrot, blanched bok choy, chili oil, sesame seeds).