Heat sesame oil in a stockpot. Add already cut onion, garlic, celery and ginger. Cook until soft but not brown. About 3 minutes.
Add edamame beans. Cook for 2 more minutes.
Add vegetable broth.
When it starts boiling, add soy sauce, oyster sauce and shichimi togarashi. Cook for about 20 minutes.
Add avocados. Cook for 2 more minutes.
Bland with a hand blander until smooth and it’s ready to serve.