On a cutting board, wash and thinly slice the radishes and set aside. Julienne the white onion and set aside. Thinly slice the green onions and set aside. Mince the two cloves of garlic and set aside.

In a medium sized bowl, soak the seaweed in 5 cups of cold water for 20 minutes. It will expand and look like a sea vegetable – don’t freak out. While the seaweed is soaking, combine 1 tbsp of rice vinegar, 3 tbsp of soy sauce, 1 tbsp agave nectar, and ¼ - ½ of the julienned onion and whisk together; set aside. Transfer the soaked seaweed to a saucepan with boiling, lightly salted water. Boil for 30 seconds and then remove and allow to cool (about 5 minutes). Once cooled, squeeze the seaweed to remove any excess water. Toss in the dressing with the onions and place in fridge to cool before serving chilled.

Prepare the dressing by whisking together the sesame oil, remaining soy sauce and rice vinegar, ginger, garlic, and salt, pepper, and chili flakes (use sparingly at first if you’re averse to spice) to taste. Add in some of the remaining julienned onion. Set aside.

Cook the soba noodle in a large pot of salted boiling water for about 6 to 8 minutes. In the last minute of cooking, add the edamame to the pot. Drain off the water and return the noodles and edamame to the pot. Add a couple spoonfuls of the dressing to the noodles and stir to combine. Stir in the radishes and scallions. Mix in the desired amount of dressing. Chill in the refrigerator if serving as a take-along.

In shallow bowls or plates, ladle a portion of noodles and top with seasame seeds and leftover chili flakes and green onions. In a smaller dish to the side, plate a portion of the seaweed salad and top with any remaining white onion and sea salt, if desired. The two dishes can also be plated together.