• Heat oven to 450°. Bring a large pot of salted water to a boil. Add soba and cook according to package directions, about 8 minutes. Drain, reserving 1/2 cup soba water, and rinse under cold water until cool.

  • Meanwhile, whisk miso paste, 3 tbsp water, vinegar, sesame oil and molasses until smooth. Place salmon on a foil-lined baking sheet and brush with 1 tbsp miso mixture. Roast 15 minutes. Set aside to cool slightly, then flake.

  • In a large skillet, heat olive oil over medium-high. Add eggplant and cook 4 to 6 minutes, stirring, until tender. Add spinach, tossing to wilt. Season with salt. Pour in reserved soba water and remaining miso mixture, scraping bottom of pan. Simmer 1 minute. Toss in a large bowl with soba and sesame seeds, then fold in salmon.

Nutrition Facts

550 calories; 20 g total fat; 640 mg sodium. 59 g carbohydrates; 36 g protein;