Bring a large pot of water to the boil for the noodles.

Meanwhile, thaw your edamame if frozen. They can either be boiled or microwaved. To microwave, place them in a container with ¼ cup water, loosely place the lid on top of the container and microwave for 5 minutes or until thawed.

When your water comes to a boil, add the soba and grated carrot. Cook for the length of time indicated on the soba noodle package. For me, it’s 4 minutes.

Heat the oil in a small pan over medium heat. Add the ginger and garlic and fry for about a minute or until the aromatics are soft and fragrant.

In a bowl combine the miso paste, tahini, coconut milk, soy sauce and fried garlic and ginger. Mix well until you have a smooth sauce.

When your noodles are cooked, drain them in a colander over the sink. Shake them well to remove as much excess water as possible to prevent watering down your sauce.

Transfer the noodles to a bowl along with the edamame and pour over your sauce. Toss well to coat the noodles in the sauce and serve immediately.