Measure the water into a medium pot and place on the stove over medium-high heat. Grate the ginger and garlic and add to the water (I do this right over the pot!), then add the cubed tofu, greens, and nori. Heat until the water is steaming, but not boiling*. Turn off the heat.

Measure the miso into the bowl you'll be using to serve the soup, then ladle out a bit of hot broth from the pot and stir together with the miso until smooth and well-incorporated. Pour the miso-broth mixture back into the pot, stir, and then ladle the soup into your bowl. Add a spoonful of kimchi or sauerkraut, drizzle with a little toasted sesame oil, and garnish with sesame seeds. Enjoy immediately.

*Note: Miso is a live-culture food, so boiling water temperatures will kill the beneficial bacteria present within it. To ensure the gut-friendly bacteria make it through the cooking process, heat the broth until steaming, not yet boiling.