Heat a large stock pot. Add the oil. Add and saute the garlic and onions for 2 minutes. Add the mushrooms and parsley. Saute for about 5 minutes until the mushrooms are soft. Add tofu. Simmer vegetables. Grind the almonds in a food processor. Then add water, miso, tamari, salt and pepper. Blend well and add mixture to vegetable. Simmer for 5 minutes. Taste and adjust the seasonings. Serve over cooked noodles.