Trim any woody ends off the cavolo nero. Finely shred the leaves and pop in a bowl. Set aside.
Peel and finely grate or chop the ginger and the garlic clove. Have the chilli, flicking out the seeds or membrane for less heat. Finely chop the chilli. Peel the carrot and finely dice it.
Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the diced carrot and chopped chilli. Fry for 3-4 mins, stirring occasionally. Stir in the garlic and ginger and cook for a further 2 mins.
Pour 800ml boiling water into the pan. Crumble in the stock cube and stir well till dissolved. Tip in the rice. Cover and bring to the boil, then reduce to a simmer for 5 mins.
Stir the shredded cavolo nero into the soup. Continue to simmer, without the lid on the pan, for 4-5 mins, till the rice and greens are tender.
Stir 1 tbsp tamari into the soup, taste and add a little more if you think it needs it. Ladle the soup into deep bowls and serve.