With homes in Carrollton and Fort Worth, Hanabi makes it easy for suburbanites to score a solid bowl of ramen. The seafood ramen with squid, octopus, Japanese littleneck, shrimp, cabbage, carrot, fresh oyster, bean sprout and black dried mushroom made with tonkotsu broth is a menu favorite, and vegetarian diners have an excellent option in the tomato ramen, which uses a veggie soup base.

Rich broths and perfectly al dente noodles await at this Las Vegas export, which excels at traditional tonkotsu. Also worth ordering is the kuro ramen, a bowl of porky broth and noodles that’s drizzled with black garlic oil.

This unassuming storefront in Richardson features minimalist Japanese interiors that are as austere as they are beautiful. Ramen comes in several varieties and includes braised pork belly (chashu), seasoned soft boiled egg, blanched spinach, scallion, shallot, and a mild shishito pepper, except for the vegetarian option.

Though primarily known for it’s hearty seafood like clam chowder and lobster rolls in an unpretentious setting, this East Dallas establishment also features a mean pork belly ramen from the chef-owners who boast serious fine dining experience.

Ichiro’s unassuming storefront on Maple Ave features no-frills decor and simply delicious ramen — the spicy tonkotsu is a crowd favorite.

This pricey Japanese eatery is from one of Dallas’ best chefs, Teiichi Sakurai. If the elegant Japanese eatery is out of budget and TEN (Sakurai’s ramen joint across town at Sylvan Thirty) is a little too hustle-bustle, getting a bowl of ramen is perhaps the best way to afford dining at Tei-An.

Oni Ramen has outposts both in Ft. Worth and in Deep Ellum, and any restaurant that can survive Deep Ellum has earned a spot there. The approachable menu features easy-to-understand pictorials featuring miso, tonkotsu, assari, and vegetarian options that can be topped with extra protein and a host of vegetables.

This West Dallas ramen spin off from the owner of the illustrious Tei-An in One Arts Plaza boasts a full, authentic ramen menu. Owner-Chef Teiichi Sakurai wants to mimic traditional Japanese ramen joints as closely as possible, so that means you cannot take the ramen out or sit while slurping — it’s stand at the bar or nothing.