In a 1-quart saucepan, combine the water, ginger, carrots, and celery. Bring to a boil, then lower heat and simmer, covered, until vegetables are just tender, about 5 minutes.
With a measuring cup, remove 1/4 cup of liquid from the pot. Add the miso to the removed liquid and stir to dissolve. Stir the miso mixture back into the soup and add the tofu. Remove from heat; garnish with scallions and let stand for 2 to 3 minutes. Serve hot. (Do not cook the soup once the miso is added; this can destroy its beneficial properties.)
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