Shabu-Shabu Nudelsoppa

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1. 1
   Remove dark green parts from 5 scallions and thinly slice on a diagonal; set aside. Thinly slice white and pale green parts. Bring 10 cups cold water to a boil in a medium heavy pot. Reduce heat to medium, add 2 Tbsp. (heaping) instant dashi powder, and stir to dissolve. Add ¼ small head of cabbage, cut into 1" pieces, and white and pale green parts of scallions; cook until cabbage is pliable, about 5 minutes. Add 4 oz. shiitake mushrooms, stems chopped, caps thinly sliced, and cook 3 minutes. Add 2 cups trimmed bean sprouts and cook 1 minute.
2. 2
   Reduce heat to medium-low and carefully add 8 oz. shaved beef, cut into 3x2" pieces, patted dry, chilled, one at a time, gently laying over broth in a single layer to cover surface. Let cook 5–10 seconds, then push down into broth to make space for creating another layer. Repeat until all beef has been added (this process will keep meat from clumping).
3. 3
   Increase heat to medium; add 14–16 oz. fresh wheat noodles and cook, stirring occasionally and skimming foam from surface as needed, until tender and beef is no longer pink. Add 2 Tbsp. soy sauce and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; taste and add more soy sauce and/or season with more salt if needed. Remove from heat and stir in all but a generous pinch of reserved dark green scallion parts.
4. 4
   Ladle noodle soup into bowls and top with remaining dark green scallion parts. Serve with lemon wedges for squeezing over if desired.