In a bowl, mix together rice vinegar, miso paste, tahini, sesame oil, light soy sauce, honey and garlic. Whip together until smooth.
Prep vegetables by shredding carrots (if you did not buy pre-shredded carrots) and slice cucumbers into thin rounds.
Boil pot of water and cook soba noodles according to package. Once done, drain pot and rinse noodles under cold water.
Place soba noodles in a bowl, top with carrots, cucumbers, edamame and chopped scallions. Pour over 1-2 tablespoon of the sauce per serving of noodles, adjust to your liking. Top with toasted white sesame seeds.