Chinese Corn-and-Mushroom Soup

• Produce

  • 8 1 bunch scallions
  • 1 1/2 inches Ginger, fresh
  • 6 oz Shiitake mushrooms

• Refrigerated

  • 1 lb Silken tofu

• Canned Goods

  • 4 cups Chicken or vegetable broth, low sodium

• Condiments

  • 1/4 cup Soy sauce or tamari

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted

• Other

  • 3 ears Corn, shucked and snapped in half
  • 2 teaspoons sambal oelek, plus more for serving (optional

Found on marthastewart.com