Prepare the ingredients per the instructions above.

Drain and rinse the chickpeas.

Dissolve the miso paste in 1 cup of warm water per serving.

Saute Vegetables: Heat olive oil in a pot over medium heat.

Add onion and garlic, sauté for 2 - 3 minutes until fragrant.

Add celery and carrots, and continue to sauté for another 3-4 minutes until slightly softened.

Stir in broccoli and cook for 2 minutes.

Add cooked chickpeas to the pot with sautéed vegetables.

Pour in the miso broth mixture.

Bring the soup to a simmer and cook for another 5-7 minutes until all vegetables are tender.

Season the soup with salt and pepper to taste.

While the soup is simmering, toast the bread slices until golden brown.

Ladle the hot miso soup into bowls. Serve the soup alongside the toast and a glass of orange juice.