This small, longstanding shop just outside the Beltway specializes in hearty, Sapporo-style ramen suitable for a whole meal (or two). The ambiance is special with handwritten menus on the walls and a floor crowded with two-top tables. Ren’s is cash-only, so hit the ATM first.

Qu Japan adds to College Park’s growing dining scene with generous ramen bowls fit for students. The signature Qu Ramen features tonkotsu broth filled with roast pork, chicken, shrimp, and fish cake to go with bean sprouts, bok choy, bamboo shoots, wood ear mushrooms, corn, scallions, egg, and nori.

This basement restaurant in Adam’s Morgan has become a staple that’s known for melding different styles of ramen that command lines out the door. Sakuramen has a whopping 12 ramen bowl options, including a signature veggie-broth variety, a Korean bowl with bulgogi, and a spicy red tonkotsu — and optional toppings like bacon, kimchi, and cheese. —Gabe Hiatt

This ramen bar with a 1930s vibe has an option for gluten-free noodles and sources pork that was humanely and organically raised at Catoctin Mountain Farm in Maryland. The patio here is packed with outdoor diners, even in the winter.

Chef-Owner Hiro Mitsui heads up this Union Market based ramen shop with flavorful broths and perfectly cooked noodles. Uzu’s toppings are on point: chile threads, spinach, and eggs with perfectly soft yolks. They have a few featured dishes, too, including vegan ramen on Fridays and a rotating specialty menu, like the clam ramen pictured here.

Toki Underground bills itself as D.C.’s original ramen house. It serves one of the most famous bowls of ramens in town, a Taipei curry bowl with fried chicken, among more classic dishes. Toki has been open since 2011, and founding chef Erik Bruner-Yang isn’t involved with the group anymore, but it’s still tough to snag a table. So either make reservations or settle in for a long wait downstairs at the Pug.

Since opening in 2013, Daikaya has remained a go-to for ramen lovers in D.C. The fast-paced shop on the first floor doles out traditional broths with salty shio, shoyu (dark soy sauce), and white miso bases. Upstairs, an adjoining izakaya offers experimental small plates and grilled skewers.

Daikaya Group retrofitted an old Burger King for this poultry-centric ramen bar that has roasted chicken quarters as an add-on. There are also boiled chicken gyoza and a fried chicken plate that adds Chinese flavors to the Nashville hot style.

Add crushed garlic to any order of ramen for free here. It’s probably not the best idea for a first date, but it’s strongly recommended otherwise.

It seems like there’s a Korean restaurant on every block in Annandale, but Tanpopo gives the neighborhood a standby for ramen, too.