Hazelnut Mushroom, Corn, and Winter Melon Soup

Clean the hazel mushrooms and soak them in cold water.

Wash the corn and winter melon clean.

Cut the corn into sections.

Put the hazel mushrooms along with the water used to soak them into the inner pot of the rice cooker.

Put the corn into the inner pot of the rice cooker.

Add an appropriate amount of water, place the inner pot into the rice cooker, cover it with the lid, and turn on the power to cook.

Use this time to peel and remove the seeds from the winter melon.

Cut the winter melon into large diagonal chunks.

After cooking in the rice cooker for 40 minutes, add the winter melon to the rice cooker, cover, and continue cooking.

When the winter melon is cooked, add salt, stir evenly, and turn off the power.

Serve and enjoy.