This welcoming Northwest outpost concocts four versions of shoyu-style ramen, complete with fish cakes, slices of scallions, hunks of crab, and seaweed amidst twists of chewy noodles.

Lafayette’s mom-and-pop noodle and sushi bar takes great pride in its time-tested soups. Popular favorites include the spicy pork ramen noodles with seaweed and bean sprouts, and the house special with egg and chashu pork.

This relaxed suburban eatery specializes in light varieties from shio to shoyu and spicy miso. Creative additions include creamy vegetable and curry ramen with stir-in options such as butter, corn, or Japanese fried chicken.

Inside a rustic atmosphere, this Japanese restaurant builds on dashi-based broths, a soy milk, and curry broth. Domo offers varieties of ramen with toppings like eel and sukiyaki beef. Don’t miss the saucier ankake broth, or the tsukemen, a deconstructed ramen, with the soup served on the side.

Former Japon chef-owner Miki Hashimoto took his ramen restaurant to the Prospect neighborhood with Tokio, which opened three years ago in the retail strip adjacent to Prospect Park. The neighborhood eater serves classic, contemporary Japanese cuisine, and locally inspired varieties, such as the shio with pork, fish cake, white soy sauce, green onion, pickled bamboo, and more.

This lively soup shop from Jeff Osaka delivers rich, complex ramen with chicken, pork, or veggie varieties, as well as Japanese small plates. The basement-level dining room and bar is modern and action-packed.

Capitol Hill’s snug Asian noodle house features East-meets-West ramen from Frank Bonanno, with creative combos such as its signature lobster (a menu staple for years) with miso broth, poached shell fish, edamame, beurre blanc, and scallions.

An ode to Asian cuisine, this Uptown haunt always offers some iteration of a hearty bowl of ramen. Chef Thach Tran is known for creative interpretations of the classics like a lobster miso broth ramen with prawn and brown butter lobster dumplings, pea shoots, and tempura seaweed.

In the former Daddy Bruce's B-B-Q, Corner Ramen now serves hot and spicy soup from this quiet Cole noodle shop. Find traditional preparations along with lobster ramen featuring corn, arugula, and a poached egg in a fragrant seafood broth.

Aurora’s traditional Katsu Ramen — sister restaurant to Sushi Katsu –- serves a chilled ramen with slices of omelet and barbecued pork in a creamy sesame-ponzu sauce, along with a curry ramen made heartier with chunks of chicken and pork. Try the ramen and rice bowl combo with soup, three-piece gyoza, and a variety of bowls including fried rice and beef curry.

Helmed by veteran sushi chef Jesus Silva (Silva’s Fish Market, Sushi Sasa), Misaki @ Superior and its sibling, Misaki at Stanley Marketplace, offer three ramen bowls: tonkotsu, tan tan men, and vegetable ramen. Each bowl of piping hot broth is piled with noodles and toppings like chili threads, green onion, and egg.

Nobu-trained chef Bill Espiricueta has a temporary ramen shop called Gaijin at Zeppelin Station’s No Vacancy space, and it’s serving three different ramen bowls. There’s a miso ground chicken version with togarashi butter, tonkotsu with braised pork belly, and a gingery vegetable mushroom version with tofu.

Slurp Chef Corey Baker’s award-winning chicharrón tonkotsu ramen at this RiNo restaurant. Available both within the sushi lounge and the subterranean Moguri bar, this flavorful bowl can be enjoyed late-night on the weekends.