- 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
- Freshly ground pepper
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.
Pour the broth over the vegetables and serve at once.