Cook the soba noodles as described on the package, rinse with cold water and set aside. Meanwhile, bring a small pot of water to a boil, and add edamame. Cook for 2 minutes, then add the broccoli and blanch for 30 seconds. Immediately strain and rinse with cold water. Put the noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.