Place water, carrots, celery, and ginger into medium pot, bring to a boil and reduce to simmer for 20 minutes.
While soup is simmering, heat your skillet to medium heat, add olive oil, tamari and tempeh or chicken. Cook tempeh until browned on each side. Cook chicken until cooked through. Set aside.
Once carrots are fork tender, turn off heat and added shredded kale to soup.
Scoop out 1 cup of soup liquid, whisk with miso paste and then mix back into pot of soup.
Ladle soup into two bowls, add tempeh or chicken and garnish with kimchi.