Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
In a medium bowl, blend together Chickpea Miso (1 tablespoon), Maple Syrup (1 tablespoon), Chili Oil (1 tablespoon), Tamari Soy Sauce (2 tablespoon) and Rice Vinegar (2 teaspoon).
Toss Kabocha Squash (1) de-seeded and sliced into 1/2 inch slices in sauce, making sure to evenly coat each slice.
Place slices on parchment lined baking sheet and roast for 20 minutes on each side.
For dressing, mix Peanut Butter (1/4 cup), Rice Vinegar (1/4 cup), Chickpea Miso (3 teaspoon), Tahini (1 tablespoon), Tamari Soy Sauce (2 teaspoon), Chili Oil (2 tablespoon), Sesame Oil (2 tablespoon), Fresh Ginger (1/2 inch), and Garlic (1 clove). Reserve the dressing for later.
While the kabocha has about 15 minutes left, bring 2 quarts of Water (to taste) to a rapid boil and boil Soba Noodles (8 ounce) for 4 minutes.
Drain the noodles well and divide them into 2 large bowls.
Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side.
Top each bowl with slices of roasted kabocha, Avocado (1), Red Cabbage (1 cup), and Edamame (1 cup). Sprinkle Black Sesame Seeds (to taste) and enjoy!