In a frying pan, add olive oil and roast garlic until golden brown over low heat. (be careful not to burn.)
Turn the heat up to medium heat and stir fry the shrimp and edamame until cooked.
Add the sake and burn off the alcohol.
Add water and bring to boil.
Turn down heat to medium and add the udon. Cook for 1 minute and 30 seconds (*before adding, you could boil the udon in a boiling water and rinse under running water to get rid of acidity).
Stir in the shrimp flavor soup base and heavy cream, then cook for 3 minutes.
Transfer to a serving bowl and sprinkle fried onion and Italian parsley. Enjoy!