Soji has changed up the cocktail menu for summer (and the ramen menu) and this Mai Tai immediately brought back high school memories of going over to a buddy’s place after school in the spring (otherwise we’d have been at football practice) and drinking Mai Tai’s and listening to Yes on his dad’s great stereo system. I know I’m dating myself, but in a lot of ways I’m still that guy. Always looking for something new and exciting to try. Soji answers that need. I had never had anything on their first menu (at least not the way they did it) before I had it there. They are intent on being who they are–and that definitely resonates with the seventeen year old me that’s still inside, looking to have a good time, laughing at bad jokes, insanely curious about why you would say or do that. Soji is Soji, and they’ve named their new ramen Soji so I had to give it a try, minus the chicken, extra mushrooms because it was late and I have to pass on meat later in the day. Here’s a photo.
The pickled cabbage and miso went very well together, and we already know about the fresh made noodles. Tea egg, enoki, and bean sprouts add their individual flavors and textures to the dish. Normally a big bowl of ramen is too much for me to finish in one sitting, but I found myself picking up the bowl and slurping down the last of the broth. Great meal. Left feeling like I’d learned something new about food, and with a handful of excellent memories, both new and relived.
