In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger until the honey dissolves. Set aside so the flavors meld while you cook.

Bring a large pot of unsalted water to a boil. Add soba and cook according to package directions, usually 4 to 5 minutes, until tender but still slightly firm. Stir once or twice early on to prevent clumping.

Drain in a colander and immediately rinse under cold running water, rubbing the noodles gently with your hands until the water runs mostly clear. This removes excess starch and stops cooking. Shake well to drain, then toss with 1 teaspoon sesame oil to prevent sticking.

In a large bowl, combine the cooled soba, edamame, cucumber, carrot, and white parts of the scallions. Pour the dressing over and toss thoroughly with your hands or tongs to coat every strand.

Taste and adjust - add a splash more vinegar for brightness or soy for salt. Transfer to a serving platter, scatter the green scallion tops, sesame seeds, and nori strips over the top. Serve cold or at cool room temperature.