Miso soup is delicious and healthy and this version is really spicy - with the seared tofu it makes a great lunch. Miso is a protein-rich fermented soybean paste. It is rich in essential minerals and a good source of various B vitamins, vitamin E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.
Place all the paste ingredients into a food processor and blend. Set aside.
Press out as much moisture as possible. Cut into cubes. In a large pot, heat the oil and start frying the tofu until it has browned. Add 1/4 of the paste, stir and cook for a further 2 minutes. Remove from the pan and set aside.
To the same pan add the shitake mushrooms and a tablespoon of the paste and stir fry until golden brown.
Add the stock and milk and bring to the boil - reduce the heat and simmer. Put the remaining paste into the saucepan and stir to thoroughly combined.
Place cooked noodles into the soup together with the cooked tofu, stir and cook for a further 2 minutes.
Wild garlic has a short season - normally for a few months from the end of March. You can buy it in markets or you can also forage it. Wild garlic has tiny white flowers and bright green leaves and is commonplace in woods and forests. The leaves have a distinctive and subtle garlic flavour. Garlic is widely known for its antibacterial, antibiotic and possible antiviral properties. It is also anti-inflammatory and has many phytochemicals.
Preheat the oven to 180 C. Place the celeriac, onions and garlic into a large roasting tin and drizzle over the olive oil. Toss to coat. Cover with foil and cook in the oven for 40-50 minutes, stirring a few times during cooking. Remove the foil 5-10 minutes before the vegetables are cooked so that they can brown. Remove from the oven and set aside to cool slightly.
Heat the stock in a large saucepan. Squeeze the garlic out of their skins into the stock. Add the remaining roasted vegetables and bring to the boil. Simmer for 12 minutes, Season.
Pour the soup into a blender and blend until smooth. Then stir through some lemon juice before serving with the parsley as a garnish.