Easy Rice Cooker Perilla Mushroom Potato Soup
‘Special’ Easy Rice Cooker Perilla Mushroom Potato Soup
I’m sharing easy recipes you can make with a rice cooker! This mushroom and potato soup with perilla seeds is ready in just 20 minutes! Since it’s made in an electric rice cooker, you don’t have to worry about controlling the heat, which is great. It makes for a very hearty and satisfying meal!
Ingredients
- 1 handful shredded dried shiitake mushrooms
- 1 handful sliced button mushrooms
- 2 medium potatoes, peeled and sliced
- 1 onion, sliced
- 1.5 Tbsp dried anchovy powder
- 1.5 Tbsp soup soy sauce (Guk-ganjang)
- 400ml (approx. 1.5 cups) water
- 5 Tbsp ground perilla seeds (start with 4 Tbsp, add 1 Tbsp more at the end if needed)
- A little sesame oil
Cooking Instructions
Step 1
Place all the ingredients into the rice cooker. You can add the dried shiitake mushrooms directly without rehydrating them, as the steaming function of the rice cooker will soften them. Button mushrooms, whether fresh or frozen, are also fine. Frozen mushrooms will cook through perfectly in the rice cooker.
Step 2
Add 4 tablespoons of the ground perilla seeds. After cooking, if you find the soup isn’t as rich as you’d like, you can stir in the remaining 1 tablespoon. This adds an extra layer of nutty flavor and thickness.
Step 3
Pour in 1.5 cups (400ml) of water. Add the 1.5 tablespoons of soup soy sauce and a drizzle of sesame oil. Give everything a gentle stir to combine the ingredients.
Step 4
Select the ‘Steam’ or ‘Multi-cook’ function on your rice cooker and cook for 20 minutes.
Step 5
It’s done! Enjoy your delicious and comforting soup. 🙂
