• 1 lb shrimp, peeled
• 4 tbsp butter
• 1 yellow onion, thinly sliced
• 10 cloves garlic, chopped
• 2 tbsp ginger, minced
• 8 cups chicken stock

• 16 oz rice noodles
• 3 tsp sesame oil
• 1 yellow onion, thinly sliced
• 1 tsp cooking oil
• 10 oz shiitake mushrooms, thinly sliced
• 1 tbsp shichimi togarashi (or crushed red pepper)
• 12 oz broccoli florets

1. Melt butter into a large pot.
2. Add yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and allow to simmer another 7 minutes.
3. Add chicken broth and bring to a boil. Reduce heat and allow to simmer 30 minutes.
4. Strain stock to remove solids..

1. Cook noodles per directions.
2. In a large pot, heat 2 tsp sesame oil and cooking oil over medium heat.
3. sauté yellow onion for 5 minutes or until soft. Add shiitake mushrooms and cook an additional 8-10 minutes.
4. Season with salt and pepper, and shicimi togarashi (or crushed red pepper).
5. Slowly add shrimp stock and bring to a boil.
6. Add broccoli florets and cook until bright green.
7. Slowly add shrimp stock and bring to a boil.
8. Add peeled shrimp and cook 3-4 minutes until nearly fully cooked. Turn off heat and season to taste.

Serve with a equal parts noodles, broth, and season with shichimi togarashi (or crushed red pepper).