Place the water into a large pan and bring to the boil. Wash and finely slice the chilli and spring onion. Cut the tofu into a very small dice. Blanch the edamame in boiling water for 2 minutes. Pod the edamame.
When the water is boiling reduce to a simmer and add the dashi, mirin and kombu, stir and leave to infuse for 15 minutes. Remove the kombu and add the miso paste, stir well, simmer for 5 minutes and serve topped with the sliced chilli and spring onion.
«It is important not to boil the stock once the miso is added otherwise it will separate and become grainy.»