If you want soup but you also need a peaceful setting, Kamonegi is your place. The soba here is so pure and comforting that it feels like taking a bath, except for the fact that Lush doesn’t make mushroom broth and buckwheat noodle glitter bombs (yet). Don’t forget the tempura and duck meatballs.

This Guamanian spot on Beacon Hill only has one soup on the menu. And yet, we wouldn’t mind if it were the only soup on the planet. It all starts with a coconutty corn broth accented by spiced oil droplets, and that liquid velvet alone is beyond slurpable. But the beauty here is the crunch on top. Raw scallion gives it an edge, crisp kernels of corn remind you what kind of soup this is, chicken thigh chunks add meatiness, and fried garlic crumbs act as toasty sprinkles.

Situ is a palace of crispy tacos, taquitos, and nachos. But the restaurant's sole non-fried option is a short rotating lineup of soups—and they're an outstanding complement to all that crunch. The blended heirloom tomato situation seems like it may have gotten lost on its way to a Panera Bread, but it's roasty-rich with brightness from basil ribbons and parmesan shavings. We've also tasted a great cilantro-steeped broth with chorizo crumbles, kale, and plump, fork-tender potato hunks.

Miss Pho is a seemingly ordinary strip mall Vietnamese restaurant in Greenwood, but nothing about their soup is ordinary at all. Phở hà nội overflows with broth, topped with a raw yolk that works just as well dissolved into the soup as it does dolloped onto each bite of rice noodle and beef shank. Mushroom-steeped phở takes on oxtail flavors sans oxtail. And their phở sa tế is the platonic ideal of spicy soup, complete with thin beef, snipped herbs, and peanuts in a chili oil-slicked broth.

Danbo is a ramen chain that originated in Vancouver and is big on customization. So you can decide things like noodle thickness and firmness, spice level, richness, and even broth thickness. It’d be a challenge to not find your soulmate ramen in here.

Sure, we're really in Lotus Pond's BBQ pork soup for the shrimp and pork dumplings submerged inside, which are some of the best in town. The filling is generously seasoned, and when the wrapper edges get plump with schmaltzy broth, it's a beautiful thing. But wontons aside, this thing is still an exemplary (and massive) bowl of broth, chewy egg noodles, and tender hunks of delicious meat.

Noodle/Bar is a beacon of light on a crummy weather day no matter what you order, be it fantastic dumplings stained orange with chili sauce, or braised tofu and mushrooms over rice. But if you're still shivering through your Patagonia puffer, you want this soupy bowl of wanza mian with ground pork, tender Chinese broccoli, and chickpeas. It has nutrients, it has a slow-burning spice, and it has your name written all over it. Especially if your name is Noodle.

The goat peanut soup at this African restaurant on First Hill has a thick, smoky broth with hidden chunks of okra, tender goat meat on the bone, and a plump mound of fufu as the centerpiece. Use the starchy pounded plantain to quickly scoop up the deep tomato-y and creamy soup in order to get it in your mouth as fast as possible.

It’s debatable whether khao soi is soup, stew, or noodles, but we’re not interested in the semantics—we just want hot liquid in a bowl. The combination of coconut milk, curry, egg noodles, and a slight zing from lime makes E Jae Pak Mor’s khao soi the perfect thing when you're craving both soup and something that has creaminess and spice. Try the guay tiew gaeng, too, which uses rice noodles that soak up the curry like a water-expanding sea creature toy.

This steamy little shop in the CID churns out a sweet-umami broth that should be sold in bouillon form. It's a pleasure to sift through delicate noodles and perfectly cooked meat in Pho Ba's tiny dining room, sitting elbow to elbow with groups of college students, regulars, and a constant stream of take-out orders. The basics are so good, there's no need for hoisin, sriracha, or toppings—though extras never hurt.

Ooink is a small ramen spot in a neighborhood where there are lots of other places to eat noodle soup. But this one stands out because the pork is really tender and the gyoza dumplings are massive. The only drawback is that it’s tiny in here, so don’t come with a group. Pop in alone or with one other person when a hot bowl of broth is necessary, like when you get teeth pulled, fired from your job, or both on the same day.

Deru is a market one of your friends might describe as “rustic California chic.” It’s in a residential pocket of Kirkland, and it happens to be a fantastic place to eat anything, especially soup. The soup rotates every day, but we’ve seen corn chowder, cauliflower potato leek, and carrot topped with pepitas, and they’re all outrageously good, especially on a rainy night with a stick of focaccia for dipping and a beet iced tea for drinking.

If you’re in the mood for chicken soup but want something a lot heartier, check out the avgolemono at Nikos Gyros. It’s thick, lemony, and has a terrific broth-to-rice-to-chicken ratio. We like eating it at a comfortable table with a hot side of pita, but we don’t blame you if you get it to-go and drink it like tea in your car.