Shrimp and Shiitake Mushroom Seaweed Soup
Easy Rice Cooker Shrimp and Shiitake Seaweed Soup
When you don’t have beef, shiitake mushrooms offer a savory depth and satisfying texture comparable to meat. Shrimp, on the other hand, adds a refreshing clarity to the broth. This recipe uses a rice cooker for effortless preparation.
Ingredients
- 3 Dried Shiitake Mushrooms
- 1 cup Dried Seaweed (approx. 10g)
- 3 Fresh Shrimp
- 2 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 3 cups Water (approx. 600ml)
Cooking Instructions
Step 1
First, rinse the dried seaweed thoroughly under cold water. Place the rinsed seaweed and the dried shiitake mushrooms in a bowl with about 1 cup of water. Let them soak for about 15 minutes until they become soft and pliable.
Step 2
Once the seaweed and shiitake mushrooms are well-rehydrated, carefully pour the soaking water into your rice cooker. Take out the rehydrated seaweed and shiitake mushrooms and cut them into bite-sized pieces (about 1-2 cm). In a separate bowl, combine the cut seaweed and shiitake mushrooms with 2 tablespoons of soy sauce for soup and 1 tablespoon of minced garlic. Mix well and let it marinate for about 5 minutes to allow the flavors to meld.
Step 3
Add the marinated seaweed and shiitake mushrooms to the rice cooker. Pour in the remaining 2 cups of water (about 400ml), ensuring the ingredients are submerged. The total water amount will be 3 cups. Peel and devein the fresh shrimp, then cut them into 2-3 pieces each and add them to the rice cooker as well.
Step 4
Select the ‘Steam’ or ‘Multi-Cook’ function on your rice cooker and cook for 20 minutes. After the cooking cycle is complete, open the lid, stir in 1 tablespoon of sesame oil, and mix well. Your delicious Shrimp and Shiitake Mushroom Seaweed Soup is ready! Taste the soup and add a pinch of salt if needed to adjust the seasoning. Serve hot and enjoy with a bowl of rice!
