Cook edamame according to package directions; do not drain. Stir in rice noodles. Return to boiling; reduce heat. Simmer for 3 minutes; drain.
Meanwhile, in a small bowl stir together 1/4 cup of the broth and the cornstarch; set aside. In a Dutch oven combine the remaining broth, the nori, tamari, and ginger. Bring to simmering. Stir in cornstarch mixture; cook and stir for 1 minute.
In a liquid measuring cup lightly beat eggs with a fork. Gently stir broth mixture clockwise three times, then drizzle beaten eggs into moving mixture. Turn off heat and let stand for 2 minutes. Stir in green onions, vinegar, and sesame oil.
To serve, divide cooked noodle mixture among bowls. Ladle soup over noodle mixture. Top with Asian chili sauce to taste.