In a medium heavy bottom pan, add the water, kombu and bonito and bring to a simmer.
Shut off heat and let it steep for 10 minutes.
Separate the greens of the scallions to the whites. Cut the greens and whites at a thin bias.
Pick off the cilantro leaves and save for garnish. Save the stems.
In a medium heavy bottom pan, add the vegetable oil on medium heat.
Add the ginger, chili, star anise, scallion whites and cilantro stalks.
Cook for 5 minutes or until soft.
Add the strained dashi broth and bring to a boil.
Reduce to a simmer and cook for 10 minutes.
Return the pan to the stove, add the scallion greens, red miso powder and soy sauce and cook for 2 minutes.
Add the broth and bring to a boil.
Season with soy sauce and MSG.
Cut the silken tofu into ½ cubes and place in the bowl. Pour the broth over the tofu and enjoy.