Defrost corn. When defrosted, put the entire bag contents into a blender with 3 cups of water and the bullion paste.
Cut up all the veggies (shiitakes, scallions) and cut up your yuba strips.
Put a soup pot on the stove and heat on medium. Add sesame oil.
Add sliced shiitake mushrooms and cook until soft.
Blend the corn until it is a cream corn consistency with some full kernels still visible. This would be 10-20 seconds in a high-powered blender like a Vitamix.
Add this corn mixture to the pot along with 1 additional cup of water and heat on high and bring to a boil.
Lower heat to medium and add wakame pieces and yuba strips. Add white pepper.
Heat through until wakame and yuba are soft.
Serve with sliced scallions as a garnish.