Pour the stock into a pan and bring to the boil. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes. Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted. Stir in the miso paste and a good splash of soy sauce to taste. Add the tofu and let it stand for a few minutes before serving.