Step 1

Melt the butter into a soup pot over medium heat. Once melted and frothy, add the shrimp shells and mash them lightly against the side of the pot. Sauté for 6-8 minutes, stirring frequently.

Step 2

Add the sliced yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and cook, stirring occasionally for an additional 5-7 minutes.

Step 3

Add the water or stock to the pot and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.

Step 4

After the stock has simmered, turn off the heat and strain into a large bowl through a fine mesh sieve. Discard solids and set the stock aside. Wipe out the pot and return it to the stove.

Step 5

Bring a large pot of water to a boil and cook the noodles for 6-8 minutes (or according to package instructions). Drain, rinse, and drizzle with 1 teaspoon sesame oil. Set aside.

Step 6

In the same pot used to cook the stock, heat the remaining 2 teaspoons sesame oil and the neutral cooking oil over medium heat. Once hot, add the sliced yellow onion and cook for 5-7 minutes until softened. Add the shiitake mushrooms and cook for 8-10 minutes or until the shiitakes begin to turn golden brown.

Step 7

Season the mushrooms and onions with salt, pepper, and shichimi togarashi. Pour the reserved shrimp stock into the soup and bring to a boil.

Step 8

Add the broccoli florets and cook for 1-2 minutes until bright green.

Step 9

Add the peeled shrimp and cook for 3-4 minutes until cooked through but not overcooked. Turn off the heat. Taste and season again to your preferences.

Step 10

Divide the cooked noodles between bowls and ladle the shrimp and vegetables on top. Garnish with more shichimi togarashi, sesame seeds, or chili oil as desired. Enjoy!