Old-Fashioned Taro and Rice Noodle Soup (Super Simple Rice Cooker Version)

No need to watch the stove, no worries about the taro dissolving and disappearing. When cooked in a rice cooker, the taro becomes fluffy and creamy, and the broth is full of the aroma of fried shallots and dried shrimp. Ingredients: 300g Taro (cubed) 1 bundle Rice Noodles (pre-soaked) 1 tbsp Dried Shrimp (washed and soaked) 2 tbsp Fried Shallots 100g Pork Strips (can be marinated with a little soy sauce and white pepper) Approx. 800-1000ml Water or Broth Seasonings: Salt, White Pepper, Sesame Oil to taste (can add some chopped celery leaves) Instructions: Layering and Steaming: Place the cubed taro, dried shrimp, and pork strips into the inner pot of the rice cooker. Add water or broth. Add 1.5 cups of water to the outer pot and press the cook button. Adding Noodles: Once the cooking cycle is complete, add the soaked rice noodles, fried shallots, and season with salt and white pepper. Second Heating: Add another 1/2 cup of water to the outer pot and press the cook button again. After the cycle finishes, sprinkle with chopped celery leaves and sesame oil, then enjoy.