5 Great Places for Soup in Downtown DC

Momofuku's ramen turns soup into an event. Photograph by Scott Suchman
Washingtonian Recommends

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1829 M St., NW (and other locations)


If you need rescuing from heavy, sodium-packed soups that pack the caloric content of a burger, Soupergirl is your gal. Owner Sara Polon relies on seasonal produce and flavorful seasonings for a healthy line of vegan soups—we love gingery butternut squash, or the winter vegetable chili dressed up with a little hot sauce (and  a dollop of yoghurt for omnivores). The M Street shop also offers small salads to round out a meal, or find soups to-go at Whole Foods.


800 Connecticut Ave., NW (and other locations)

Two soups star at this chain of Asian teahouses. Noodle fans should try the udon, filled with chewy strands, a ginger broth, and choice of chicken, shrimp of veggies. Rice lovers can opt for ochazuke, which combines tender grains, an aromatic tea broth, and choice of seafood or pickled plums. Menus vary by location, but the downtown shop also features appetizer-sized cups like coconut-miso and cured lentil.


1751 Pennsylvania Ave., NW

A daily-changing menu (available online) features a global variety of soups, all served with crusty fresh bread for dunking. Options might include a classic tomato-basil, spicy peanut, or Mediterranean-style fish soup with herbs.

Woodward Takeout Food

1426 H St., NW

The most buzzed-about dishes at WTF are the stellar sandwiches, but hearty soups can steal the show. The daily-changing selection could include the crave-inducing burnt-miso ramen with egg and pork belly, or spicy beef-and-pork chili with a side of cheddar and chips.

Momofuku CCDC

1090 I St., NW

It’s easy to turn soup into a sit-down meal at David Chang’s CityCenterDC restaurant. The NYC-based chef is known for his ramen, but we also love the beef-noodle soup made with a heady broth, short rib, bok choy, and plenty of black pepper.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.