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In a blender or food processor, combine the almond butter, garlic, ginger, Umami Sauce, red pepper flakes, lime, miso, and ⅔ cup of water. Blend until smooth. Set aside.
Cook the soba according to the package directions, adding the edamame to cook with the soba noodles. Drain and run the noodles and edamame under cold water. Transfer to a serving bowl and add the bell pepper, carrot, and scallions. Stir the sauce into the noodles and vegetables, tossing gently to coat. Taste and adjust the seasonings, if needed. Sprinkle with the sesame seeds and serve at room temperature.