Begin by preparing the dashi stock. Combine the water, mushrooms and kombu in a large pan and place over a low heat. Cook gently, maintaining a temperature of 65°C, for 1 hour

Meanwhile, prepare the edamame paste for the tofu. Bring a small pan of water to the boil and add the edamame. Bring back up to the boil and cook for 2 minutes, then drain and transfer to a blender

Add the water and a pinch of salt and blitz well to form a smooth green paste. Pass through a fine sieve, then measure out 50g and set aside until required

Preheat a steam oven to 85°C, 100% steam

Strain the dashi through a fine sieve, measuring out 800ml for the miso soup and 160ml for the tofu. Store any leftover stock in an airtight container in the fridge for up to a week

For the tofu, mix together the dashi, eggs, salt, soy sauce, mirin and edamame paste in a bowl until thoroughly combined. Pour into a deep baking tray, cover with clingfilm and steam for 25 minutes until set

Once cooked, allow the tofu to cool a little, then cut into 3cm squares (alternatively, use a decorative cutter)

For the miso soup, combine the white and sweet white miso pastes in a medium pan and add the dashi. Heat gently, allowing the miso to dissolve, until the soup reaches 85°C

To serve, divide the miso soup between bowls and garnish with wakame, spring onion and a piece of tofu