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Finely slice the leek, tear the mushrooms, finely chop the garlic, rinse and drain the chickpeas, finely slice the chives, and blitz the silken tofu until smooth
Heat a drizzle of oil or plant-based butter in a wide pan over medium heat. Fry mushrooms until golden, then remove. Add another drizzle of oil and cook the leeks for 5-6 minutes until soft and slightly caramelised
Add garlic and miso and fry for 1 minute. Add orzo and toast for 2 minutes
Add the blitzed tofu, chickpeas, stock, soy sauce and nutritional yeast. Stir well and simmer for 10 minutes, stirring regularly so it doesn't stick. Add a splash of water if needed. Stir in half the mushrooms
Stir in lemon juice, taste and adjust seasoning. Spoon into bowls and top with the remaining mushrooms, chives, and a drizzle of extra virgin olive oil