so i'm on a crazy soba noodle kick. i almost feel like i've found the perfect food - satisfying, healthy, fun to eat,... i've been eating at soba restaurants nonstop for about a week now - lunch and dinner. i've tried to make it at home as well, but the noodles come out so dark and flat! from the grocery store, i've bought both cheap and expensive noodles and have tried undercooking and overcooking the noodles as well as following the package directions to the letter. why are the noodles from the restaurant plumper, lighter, and tastier? any particular brand recommendations/cooking directions? or let me know if it will never be the same (and why). the broth, by the way, is not a problem - the bottle from the store is perfect -- so if i can just get this noodle thing down... thx for the help!