Make the gombo sauce: In a large pot over medium heat, heat oil until shimmering, about 3 minutes. Add garlic, ginger, Fresno chile, shallots, okra, chili powder, and salt. Cook until tender, stirring occasionally, 10 to 15 minutes. Add vegetable stock and simmer until thickened, about 45 minutes. Remove 2 cups of vegetables and liquid, transfer to a blender, and blend until smooth. Return mixture to the pot and simmer about 15 minutes more. Whisk in miso and lime juice and season with salt to taste.
Make the charred vegetables: Bring a medium saucepan filled with water to a boil. Season with kosher salt. Working in batches, blanch vegetables quickly until crisp-tender. Spread vegetables out on a sheet pan to cool.
In a large pan over high heat, add oil and heat until smoking, about 2 minutes. Working in batches, char vegetables slightly, about 2 minutes.
To serve, put 1 cup of white rice in a large bowl and flatten with the back of the scoop. Ladle gombo sauce on top. Top with charred vegetables. Garnish with pea shoots and mint leaves and serve.