Chock Full Of Broccoli Soup

Place a soup pot over medium heat and add the olive oil. Once hot, add the chopped onions and broccoli stems, stirring to coat them well.

Reduce the heat to low and cook, covered, for 8 to 10 minutes, until the onions are translucent and the stems are tender. Uncover, stir in the garlic, and cook for another 1 minute, until you can smell its aroma.

Take the pot off the heat and whisk in the mellow miso. Let the soup cool for 5 minutes before you start blending.

Carefully transfer about half of the soup to a blender, working in several batches. Add some of the silken tofu with each batch as you puree until smooth. Return the pureed soup to the pot and stir well to combine. If you like a thinner soup, you can add a bit more chicken broth here.