Shrimp Noodle Soup

An easy soup this is delicious for lunch or a light dinner.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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
• 1⁄4 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
• 1⁄2 lb udon noodles or 1⁄2 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

Directions

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.