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Preheat your oven to 200c, then rinse and add your tenderstem broccoli to a baking dish or tray, season with salt and pepper, drizzle with olive oil, then bake for 15 mins. When it’s done, allow to cool, then finely chop.
Meanwhile, in a large wide casserole dish, fry the chopped shallot on a low-medium heat in plenty of olive oil and a pinch of sea salt, for about 5-6 minutes. Add the minced garlic, fry 2 minutes more. Then add the orzo and toast the grains for 2-3 minutes.
Pour in the stock, bring to a bubble, then reduce to a simmer for 10-12 minutes, or 2 minutes less than your orzo packet suggests. You want it cooked but still soupy.
Meanwhile, make the kale miso sauce. Blanch the kale then add it to a blender with the miso, lemon juice, and a splash of water to help it blend.
Turn the heat off the orzo pan, then pour the edamame into the cooked orzo, then the kale miso sauce and stir well.
Gently fold in the tahini and chopped roasted broccoli, season to taste, then serve into bowls and top with lemon zest and a little more runny tahini.