Heat Dashi to a boil, and add salt, Soy Sauce, Mirin, Sake. Cover and keep it warm.

Make shrimp Tempura. Remove shells from shrimp, and make small cuts on the inner side. In a medium bowl, mix cake flour, baking powder and salt together, add ice water, and stir with chopsticks a few times. Do not over mix. Dip shrimps in the batter and deep fry at high temperature at 375F (190C) until cooked. Set aside.

Cook dried Soba noodles according to the package. Add cooked Soba to the hot soup and let it simmer for a minute.

Divide noodles and soup into bowls, place cooked Tempura on top, and sprinkle on the chopped green onion. Add Shichimi if you like.