I must confess to eating this entire bowl of soba by myself. I didn't share. I didn't look up from the bowl. I just inhaled. Fresh buckwheat soba is an entirely different food group from the dried soba we usually buy at the store. It's like night and day. The nutty aroma of the buckwheat, the perfect chewiness of the noodles, the way they slip perfectly around a chopstick — fresh soba needs little more than some dashi and a splash of soy sauce to be the perfect meal. Here's how you can make it at home.