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Yum Yum Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Shrimp soup with jasmine rice that’s finished off with a drizzling of yum yum sauce. 


  • 4 cups water
  • 4 tsp Better than Bouillon chicken base
  • 1/2 cup uncooked jasmine rice
  • 1 (16 oz) bag frozen raw shrimp (I used peeled, deveined, tail off shrimp)
  • 4 Tbsp seasoned rice vinegar (I used Nakano brand)
  • 2 cups chopped spinach
  • 2 Tbsp sesame seeds
  • Green onions, for garnish

Yum Yum Sauce:

  • 1/3 cup mayonnaise
  • 1 1/2 tsp soy sauce
  • 1/4 tsp sesame oil
  • 1 Tbsp Sriracha hot sauce


  1. Add water, bouillon and rice into Instant Pot.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  3. Turn Instant Pot to saute setting. Stir in the shrimp, vinegar, spinach and sesame seeds. Cook until shrimp turns pink. Turn off Instant Pot.
  4. Make the yum yum sauce by whisking together the mayo, soy sauce, sesame oil and sriracha. 
  5. Ladle soup into bowls and top with some diced green onion and a drizzle of yum yum sauce. 


If you use regular rice vinegar instead of seasoned vinegar you’ll need to add in 1-2 tsp of kosher salt and 2-4 tsp of white sugar.

I had plenty of yum yum sauce leftover. 

  • Category: Soup
  • Method: Instant Pot