1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces
2 ears fresh or frozen corn, shucked, silk removed, quartered
1 medium onion, peeled and cut into eighths
2 carrots, peeled and cut into 2-inch pieces
1/2 head Savoy cabbage, cut into 1/2-inch wedges
8 large mushrooms
1/2 pound spinach, washed, tough stems removed
1 pound firm tofu, cut into 1-inch squares
2 scallions, cut into 1-inch pieces
2 tablespoons red miso
1 tablespoon tamari or soy sauce
5 drops hot pepper sauce
1/2 lemon, juiced
1/4 teaspoon sesame oil
Salt
Freshly ground pepper
Steps:
In a large pot bring the stock to a boil and add the ginger and garlic.
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.
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.
Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place.
Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth. Season to taste with salt and pepper.
Pour the broth over the vegetables and serve at once.
Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once.
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