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nauraka
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Finely chop onion and garlic, cook in a pan until soft and fragrant. Add chopped mushroom and cook low for 10-15 mins.
Meanwhile, blend together silken tofu, mustard, miso paste, lemon juice, salt, and pepper.
Stir in the orzo to the mushroom pan, coating the orzo. Pour over the vegetable stock, add the silken tofu cream and fresh parsley. Bring to a boil then reduce the heat, cover with a lid, and simmer for around 15 mins.