Los Angeles's top-tier ramen spot has landed in Houston, serving up soupy and broth-less bowls of ramen in the Heights. Choose from its three signature styles, including its original made with white mapo tofu; the popular creamy Tokyo ramen that’s rich with peanut and sesame flavor; or its tangy and acidic Downtown-style, made with vinegar and chili. Then, carefully pick the spice level, which ranges from “no spice” to “killer,” and don’t forget your toppings. You can’t go wrong with cha siu or poached egg.

Hailing originally from Tokyo, Rakkan 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 instead of pork, and tofu for the boiled egg.

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 ramen served with broth on the side for dipping. Don’t forget to add seasoned eggs to your order, a topping that takes a whopping four days to prepare and perfect.

This late-night Japanese whiskey bar specializes in an Asahikawa-style ramen recipe that, according to its website, has been guarded for “2 million years” and has been made only more flavorful by its “free-range” noodles and eggs that have been serenaded and delivered by mermaids. Their jokes aside, this spot keeps it simple and flavorful — offering two versions of no-broth ramen, and one with their traditional yet complex broth.

The ramen options at this Midtown restaurant are abundant, ranging from kimchi-loaded ramen with chicken broth, ground pork, and pork belly bean sprouts 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.

This Austin export has staked its place as one of the city's best ramen restaurants. Miso, tonkotsu, and more inventive broths are on offer, all of which can be amped up with a ton of toppings (like marinated bamboo, Parmesan, and mushrooms). Outside of the noodles, don't skip the Yodas, flash-fried sweet and sour Brussels sprouts tossed in apricot vinegar and curry spice.

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. Venture out of the typical offerings with the shrimp wonton ramen or the luscious tonkotsu black ramen, made with fatty pork and a black garlic oil. Vegetarians can also chow down here on veggie ramen bowls packed with tofu, broccolini, corn, green onion, and more.

Not to be confused with Jinya Ramen, Ramen Jin on Westheimer guarantees springy noodles and warm bowls of ramen served with tonkotsu, shoyu, a vegetarian soy broth, and miso in spicy and regular heat levels. Be sure to save enough room to feast on the six-flavor mochi platter when all the noodles are gone.

Unwind and indulge at Toukei with Japanese whiskey and sake flights 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 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.