Ingredients
8 oz soba noodles (buckwheat noodles)
1 1/2 c thinly sliced scallion
3 tablespoon of sesame oil
2 tablespoon of soy sauce
1/2 teaspoon of crushed red-pepper flakes
1/4 teaspoon of salt
1 of orange

Tsuke-jiru (dipping sauce for soba)
3 cups of ichiban dashi
1/2 cup of kaeshi
1/2 cup of katsuobushi (dried bonito flakes)

Kaeshi (base for the dipping sauce)
6 tablespoons of shoyu
2 teaspoons of tamari
1 tablespoon of sugar

Directions
1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and cook for 6 minutes.
2. Empty into a colander and rinse well with cold water. Drain and place in a serving bowl. Stir in scallion and toss gently then set aside.
3. Grate orange to produce a half teaspoon fine zest. Juice orange to produce 3 tablespoons liquid. Place zest and juice in a small bowl and whisk in remaining ingredients. Pour dressing over noodle mixture.
4. Toss gently and refrigerate for 30 minutes to allow flavors to blend. Serve cold or at room temperature.