Miso Soup with Vegetables

Ingredients

• 1 pound firm or extra-firm tofu, cut into 1/2-inch cubes
• 1 tablespoon tamari or soy sauce, plus more to taste
• 6 cups water
• 1 cup finely diced carrots (2 or 3 carrots)
• 1 cup thinly sliced onion (about 1 small onion)
• 4 curly kale leaves, de-stemmed and torn into bite-sized pieces
• 1 teaspoon grated fresh ginger
• 1/4 cup finely chopped scallions, for serving
• 1 (6-inch) piece of kombu or wakame seaweed
• 1 tablespoon olive oil
• 1/4 cup miso paste (brown, red, white or a combination)
• 1 cup thinly sliced purple cabbage