Step 1

In a large pot bring the stock to a boil and add the ginger and garlic.

Step 2

Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil. Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes.

Step 3

Add the spinach, tofu and scallions and return the soup to a boil. Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes.

Step 4

Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place.

Step 5

Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth. Season to taste with salt and pepper.

Step 6

Pour the broth over the vegetables and serve at once.