SoSoBa Phoenix Menu

*VEGAN* Rice noodles, in a green curry, broccoli, marinated fried tofu, peas, bok choy, mint, thai basil, fried garlic.

Udon noodles in a sweet chili glaze, Tofu, ponzu salad, broccoli, carrot, radish, onion, sesame seed.

Ramen Noodles, Miso Dashi Broth (contains fish broth!), Tofu, fire-roasted corn, braised carrot, ryu, scallion.

Rice noodles in a sweet chili glaze, seared pork belly, salad, carrot, radish, onion, chicharron, sesame seed.

Fresh squeezed lemon juice, demerara syrup, Japanese melon cream soda.

Fresh squeezed lemon juice, demerara syrup, blood orange puree.

Fresh squeezed lemon juice, demerara syrup, raspberry puree.

Fresh squeezed lemon juice, demerara syrup, Japanese mango cream soda.

Marinated panko-fried chicken breast tossed in a sweet chili glaze served over a bed of greens.

Wonton 'tostada' with carnitas, kimchi, scallion, ginger mayo and sesame seeds.

House-made Panko fried Mac-N-Cheese Ball injected with Sriracha. *Spicy

Confit Chicken wings baked and pan seared in a house-made General Tso Sauce.

Six pork gyoza fried. house make drunken sauce on the side.

*VEGAN* Fried Spring Rolls served with a house made sweet chili dipping sauce

*VEGAN* Roasted Shishito Peppers, ponzu, cilantro, sesame seeds, served with a sesame-miso aioli.

Crispy-Fried calamari tossed in a sweet chili glaze served over a bed of greens.

*VEGAN* Steamed edamame dusted in togarashi and sea salt.

*VEGAN* Flash fried cauliflower in a house-made General Tso sauce, sesame seed, scallions, chili threads.

*VEGAN* Marinated fried tofu tossed in a sweet chili glaze served over a bed of greens.

Chopped salad with seasonal mixed veggies, sesame seeds in a house-made ponzu dressing.

Ramen noodles, tonkotsu pork broth, 3 crispy pork dumplings, soft egg*, green onion.

Ramen noodles, miso dashi broth, panko fried chicken, fire-roasted corn, narutomaki, braised carrot, hoisin, soft egg*, bacon, ryu, scallion

Udon Noodles, Tonkotsu Pork Broth, pork belly, carnitas, ham fries, bacon and chicharron, house-made kimchi, soft boiled egg*, scallion and katsuobushi.

Udon noodles in a sweet chili glaze, seared pork belly, ponzu salad, carrot, radish, onion, chicharron, sesame seed.\n*VEGAN OPTION ON LAST PAGE*

*VEGAN* Rice noodles, in a green curry, broccoli, marinated fried tofu, peas, bok choy, mint, thai basil, fried garlic.

Rice noodles, in a soy+mushroom kombu broth, bulgogi grilled beef, shishito peppers, broccoli, mushroom, hoisin, scallion, cilantro, thai basil, fried garlic.\n*VEGAN OPTION ON LAST PAGE*

12 oz can

Bundaberg Ginger beer 12 oz bottle

12 oz can

12 oz can