Big Miso Dinner Soup

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4 cups vegetable stock or water

1 tablespoon minced fresh ginger

1 clove garlic, chopped

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