Saute onion, garlic, celery, and carrots in a dry pot until the onions are translucent for about 6 to 8 minutes. Add a couple of teaspoons of water at a time to prevent sticking.

Stir in broccoli, mushrooms,chickpeas and tofu, cook for about 2 minutes.

Add 8 cups of water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes.

Remove from heat. Dissolve miso in cool water and stir into soup.

Serve with garnish such as green onions and/or tamari.