1. Heat the olive oil in a large stock pot over medium heat. Once hot, add the sliced white onions and garlic and saute for 2 minutes, stirring frequently. Add mushrooms and cook for 2 minutes.

2. Add vegetable broth, soy sauce, crushed red pepper, ground ginger, cabbage, and bok choy. Reduce heat to medium-low and cook for 10 minutes.

3. Meanwhile, in a medium-size saucepan, boil 3 cups of water. Once boiling, add soba noodles and cook for about 5-7 minutes, or until noodles are cooked through. Drain from water. Add noodles to stock pot.

4. Before serving, add shrimp to soup and cook for 3-4 minutes over medium-low heat. Shrimp should turn pink when cooked through. Garnish with cilantro and shichimi togarashi, if desired.