Finely chop shallot and mince garlic
Prepare tenderstem broccoli
Cook orzo in vegetable stock
Blend kale or cavolo Nero with lemon juice, sweet white miso paste, and water to create green miso sauce
Combine cooked orzo with edamame beans, broccoli, and tahini
Mix in green miso sauce
Serve with runny tahini, lemon zest, and/or pickled pink onion
