Steps

1. Cut the green onions in half lengthwise. Lay them flat on a cutting board and slice thinly into 5-6mm wide strips from the root end. This technique allows the noodles to mix well with the soba and provides a pleasant texture.
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2. Peel the yellow zest from the yuzu, being careful to only get the colored part and avoid the white pith.
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3. In a pot, combine 600ml of dashi broth, 4 tbsp of soy sauce, and 4 tbsp of mirin (sweet rice wine).
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4. Heat over medium heat until the broth comes to a boil.
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5. Once boiling, add all the prepared green onions and reduce heat.
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6. Cook the green onions for 1-2 minutes. Turn off the heat once the green onions are cooked.
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7. In a separate pot, boil the soba noodles (fresh or dried) according to package instructions. Drain in a colander and let excess water drip off.
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8. Place the cooked soba noodles in serving bowls. Pour the reheated broth over the noodles. If the noodles are clumped together, gently separate them with chopsticks.
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9. Top with the yuzu zest and sprinkle with shichimi togarashi (Japanese seven spice) to your preference.
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