Shrimp Corn Cream Soup
Effortless Rice Cooker Chinese-Style Shrimp Corn Soup
Inspired by the delicious corn soup at Chinese restaurants, I’ve adapted it to make this creamy shrimp corn soup in a rice cooker. It’s a wonderfully warming soup that’s perfect for a chilly day. It pairs exceptionally well with dishes like Jajangmyeon or stir-fries, elevating your meal to a delightful dining experience. Enjoy the comforting embrace of this smooth, flavorful soup!
Main Ingredients
- 4 shrimp, cut into pieces
- 2 shiitake mushrooms, chopped
- 2 eggs, beaten
- 6 Tbsp corn kernels
Soup Base & Seasoning
- 1.5 cups water (approx. 300ml)
- 3 Tbsp oyster sauce
- 1 Tbsp mirin (or cooking wine)
- 0.5 Tbsp minced garlic
- 0.5 tsp grated ginger
- 1.5 cups water (approx. 300ml)
- 3 Tbsp oyster sauce
- 1 Tbsp mirin (or cooking wine)
- 0.5 Tbsp minced garlic
- 0.5 tsp grated ginger
Cooking Instructions
Step 1
First, clean the two shiitake mushrooms and chop them into bite-sized pieces, about 1cm in size. This ensures they cook evenly and thoroughly.
Step 2
Peel and devein the four shrimp, then chop them into small, roughly 1cm pieces. For an even richer flavor and texture, consider adding shredded imitation crab meat or crab sticks along with the shrimp.
Step 3
All your ingredients are now prepped and ready! For the corn, you can use fresh or frozen corn kernels, or canned sweet corn. If using canned corn, be sure to drain it well before adding it to the soup.
Step 4
Select the ‘Steam’ or ‘Multi-Cook’ function on your rice cooker and set it for 15 minutes. Add the chopped shiitake mushrooms, shrimp, and corn kernels into the inner pot. Pour in the oyster sauce, mirin, minced garlic, grated ginger, and 1.5 cups of water. Cook these ingredients together, omitting the beaten egg and the starch slurry for now. While the soup is cooking, prepare the egg: in a separate bowl, beat two eggs until the yolks and whites are well combined. In another small bowl, combine the 2 tablespoons of starch with 1/4 cup of water, stirring until completely smooth to create a slurry. Make sure there are no lumps.
Step 5
Once the rice cooker’s steam cycle is finished, while the soup is still hot, slowly drizzle in the beaten egg mixture while stirring continuously. The egg will cook almost instantly, creating delicate ribbons throughout the soup. Next, give the starch slurry a quick stir (as starch can settle at the bottom) and pour it evenly into the hot soup, stirring gently. Continue stirring as the soup thickens to a wonderfully creamy consistency. If you prefer a thicker soup, you can make an additional slurry with a bit more starch and water and add it in.
Step 6
Your delicious and comforting Shrimp Corn Cream Soup is ready to be served!
