Boil 5 cups of water in a medium-size pot. Once it starts to boil, add the buckwheat noodles. Stir and cook for 1 to 1.5 minutes. No longer than 2 minutes or you'll end up with soggy noodles.

Once the time is up, strain and let the noodles run through cold water (in the sink) to stop the cooking process. Transfer into a bowl, add in the olive oil and stir the noodles. This will prevent the noodles from sticking together. Set aside.

Roast about 1-2 tbsp of sesame seeds over low to medium heat. Once it turns slightly brown, transfer to a bowl and set aside. This will go into the dipping sauce later. 

In a medium-size pot, add the chicken stock, honey, soy sauce, and finely grated ginger. Let it simmer. Add the roasted sesame seeds. 

Optional: If you want your dipping sauce spicy, you can add Sriracha or even fresh chilis. And voilà! 

What I like to do is serve the buckwheat noodles and dipping sauce in two separate bowls. I enjoy using my chopsticks to pick up some soba and dipping it into the sauce and into my mouth. Yessss! Enjoy!