Cook 180 g soba noodles according to the package, rinse under cold water and drain thoroughly. Whisk 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons low-sodium soy sauce, 1 teaspoon grated ginger and a little honey. Toss with 1 cup shelled edamame, shredded carrot, cucumber, radish and sliced scallions. Divide into two bowls and add one jammy egg to each. Rinsing is important because it removes surface starch and keeps the noodles separate rather than sticky.
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