Buckwheat soba noodles are dressed with miso dressing and tossed with fresh vegetables.
Whisk all the ingredients together in a large bowl.
Fill a large pot with water and bring to a boil. Add in the soba noodles and cook for 4 minutes. Drain, rinse under cold water, and drain again.
Add the soba noodles to the large bowl with the dressing and mix to combine. Add in the radishes, scallions, bell peppers, cucumbers, and carrots. Stir to combine. Cover with plastic wrap and refrigerate for 30 minutes for flavors to meld and for salad to chill.
In a small skillet, dry-roast the sesame seeds over medium heat for about 3 minutes, until toasted and fragrant. Sprinkle over chilled salad for serving.