Directions

1. Separate the broccoli crowns from the stalks and cut them into florets the same size, small or large. Peel the stalks, then slice them thinly.
2. Heat the oil in a wide soup pot. When hot, add the onion, garlic, chile, ginger and cilantro and saute, stirring rapidly, for 1 minute. Add the potato and broccoli stems, season with a scant teaspoon salt, add 2 cups water, and simmer, covered until the onion is soft, about 5 minutes.
3. Add the broccoli florets and 4 cups water and simmer just until the broccoli is tender, 5 to 10 minutes once it comes to a boil. Let cool briefly, then puree until smooth, leaving only small amounts of broccoli.
4. Mix the miso with some of the soup to dilute it, then pour it back into the pot. Season to taste. Serve with a few drops of sesame oil in each bowl.

Per 1 cup serving: 148 calories, 4g fat, 1g sat fat, 25g carbohydrates, 12g protein, 275mg sodium, 11g fiber