This Heights spot prides itself on its Dashi broth, a vegetable-based stock bursting with umami flavor. Among the offerings, the Amber ramen incorporates a soy sauce, while the Pearl uses a salt sauce complete with all the beloved toppings. Looking for a vegan option? Opt for shitake mushrooms stead pork, and tofu for the boiled egg.

Straight out of Seattle, Samurai Noodle offers a miso-based vegan option for those who eschew meat. Classic tonkotsu and shoyu broths poured over consistently good noodles and garnished with fresh toppings are equally solid. Definitely try the tsukemen, or ramen with broth served on the side.

Ramen gets a Texas twist at Soma Sushi, where a tonkotsu base is topped with barbecue pork belly, corn, shiitake, and more. Miso ramen is also on the menu, spiked with habanero and chili powder.

The ramen options at this Midtown restaurant are abundant, ranging from a Mexican “menudo-style” noodle soup to traditional tonkotsu and vegetarian broth. Consider the inventive mazemen, served with garlic veloute and brandy-cured foie gras for a decidedly modern riff on the classic noodle bowl.

For about $12, noodle enthusiasts can score a bowl of creamy tonkotsu or vegetarian ramen garnished with mushrooms, bamboo, char siu, and more at Ramen Bar Ichi. Looking for more green? Order for the ramen salad, with spinach noodles, a seasoned egg, shredded chili, and a sweet ponzu sauce with your choice of meat.

This California-based ramen chain is currently staking a bigger presence in Houston, but for now head to Midtown for a bowl of ridiculously creamy tonkotsu broth and springy, fresh noodles. Vegetarians can also chow down here on a veggie bowl packed with cauliflower, mushrooms, and asparagus.

For a quality bowl of noodles in an unassuming space, head to Teppay. The broth is creamy and full of flavor, and the noodles have a perfect springy texture.

Not to be confused with Jinya Ramen, Ramen Jin on Westheimer serves four different ramen broths (tonkotsu, shoyu, miso, and a vegetarian soy broth) along with a "dry" sesame ramen that's definitely worth a try. Be sure to save enough room to feast on a mochi platter (with six flavors) when all the noodles are gone.

Unwind and indulge at Toukei with Japanese whiskeys flights, sake, and top-notch ramen classics. Or, step outside of the norm with flavorful ramen concoctions like the truffle shoyu ramen and the spicy black ramen made with black garlic oil and a house chili bomb.

At Tamashi, the ramen bowls are a work of art that beg diners to eat with their eyes first. A shrimp skewer calls from the bowl of the Tamashi’s Menn ramen, which is made with a shrimp broth, and the Curry Tsukemen — a coconut milk-based broth flavored with nine different herbs and spices — is topped with feathered-out fried crab sticks, char siu, cabbage, and a soft-boiled egg with noodles for dipping on the side. They also have the ramen classics, served at warm levels with varying levels of spice.

Tiger Den is an obvious choice for reliably good ramen from one of Asiatown’s most prolific restaurateurs. Shoyu, tonkotsu, and miso broths are on offer, in addition to a tantan sesame broth. Stick with the classic tonkotsu — it's nice and creamy and generously topped with tender pork.