To prepare the dressing, whisk or blend the rice vinegar, miso, tamari, maple syrup, almond butter, sesame oil, ginger, and water together. Set the dressing aside.
Bring a large pot of water to a boil and a medium pot of water to a simmer. Place the adzuki noodles in the large pot and cook them, stirring frequently, till tender (5-6 minutes--they cook fast and stay al dente!).
While the noodles cook, place the chopped bok choy into a steamer attachment or a strainer, and steam them over the medium pot of water till tender (2-3 minutes). Remove them from heat and shake them dry. Set the greens aside.
Mix the noodles, bok choy, and edamame together in a serving bowl. Toss the dressing over the noodles and mix everything well. Divide the noodles onto four plates and serve. Stored in an airtight container in the fridge, the noodles will keep for up to three days.