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.
Recipe courtesy of Daniel Orr