Cut the chicken and napa cabbage into bite-sized pieces. Slice the shiitake mushrooms lengthwise into 1/4-inch (about 5 mm) thick pieces. Remove the vein from the shrimp and sprinkle with salt and sake.

Bring the measured water to a boil in a small pot. Add the soup cubes and stir until dissolved. Add the chicken, shiitake mushrooms, and napa cabbage. Simmer over medium to low heat for about 10 minutes.

In another pot, bring water to a boil and cook the noodles for about 1 minute. (If using noodles made for simmered ramen, you can skip this pre-cooking step.)

While cooking the noodles, add the shrimp to the soup pot from step 2.

Drain the noodles and add them to the soup. Simmer together for 2-3 minutes.