Peel and finely chop the ginger and garlic. Cut the chilli into small pieces.
Bring the vegetable stock to the boil, add the ginger, garlic and chilli, and cook for 10 minutes.
Thinly slice the carrot and finely shred the cabbage. Add them to the stock and cook for another 5 minutes, until the vegetables have softened but still retain a little bite.
Cook the rice noodles, or prepare them by soaking them in hot water, according to the packet instructions.
Cut the tempeh into cubes and fry it in the oil until golden on all sides.
Remove the soup from the heat. Mix the miso paste with a small amount of the hot stock, then stir it into the soup along with the soy sauce and peanuts. Do not boil the soup after adding the miso.
Divide the noodles among bowls, ladle over the soup and top with the fried tempeh.