In a small bowl, whisk together the rice wine vinegar, sugar, and salt until dissolved. Whisk in the miso, minced chile, and sesame oil. Set aside.
Cook the soba noodles according to package directions. Drain and rinse with cool water, then set aside to drain.
On a grill, grill pan, or in a cast iron skillet, grill the poblano whole until blistered and softened, 2-3 minutes per side. Allow to cool, then slice diagonally and discard the stem and seeds.
Place the drained soba noodles on a large serving platter. Toss with the dressing to coat. Top with the grilled peppers, cucumbers, strawberries, scallions, mint, and cilantro. Toss gently to combine, then serve.