Trim the roots of the scallions and slice them thinly on a diagonal. Trim the roots of the enoki mushrooms, cut them in half, and separate them. Trim the roots of the mizuna greens and cut them into 5cm lengths. Remove the white pith from the yuzu peel and julienne it.

In a bowl, mix the ponzu sauce and olive oil to create the dipping sauce.

In a pot, combine water, kombu tea, and salt. Bring to a boil over medium heat.

Add the prepared vegetables (scallions, mizuna, enoki mushrooms) to the pot and simmer over medium heat for 1–2 minutes. Add the yuzu peel at the end.