“An easy soup this is delicious for lunch or a light dinner.”
1hr 5mins

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 12 shiitake mushrooms, stems removed and discarded,caps thinly sliced
  • 1 cup snow peas
  • 1 small napa cabbage, shredded
  • 14 cup dry sake
  • 1 tablespoon soy sauce
  • 6 cups fish stock (or 4 c. vegetable stock and 2 c. clam juice)
  • 1 lb small shrimp, peeled and deveined
  • 12 lb udon noodles or 12 lb flat egg noodles, cooked according to package directions,drained and rinsed
  • 2 green onions, cut into 1 inch pieces
  • salt and pepper, to taste


  1. Let the oil heat in a big soup pot, over medium heat.
  2. Add the garlic, ginger, and mushrooms; saute and stir for 30 seconds.
  3. Add the snow peas and cabbage; toss for about 10-15 seconds.
  4. Add the sake; cook and stir freqently for 2 minutes (the cabbage should wilt and give off liquid).
  5. Add in the soy sauce and stock; bring to a boil.
  6. Lower heat to medium-low; cover and cook for 10 minutes.
  7. Increase heat to medium; add in shrimp; cook for about 3 minutes or until pink.
  8. Add in the noodles and scallions; cook for 2 minutes or so, until the noodles are heated through.
  9. Season with salt and pepper, if needed.
  10. Serve immediately.
  11. **Analternative: instead of soy sauce, add 2 teaspoons fish sauce and 1 teaspoon chili oil with the stock.

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