I started by making the tare, an enriched grilling/basting sauce produced from roasting chicken necks and backs and then adding them to a soy sauce, mirin, and sake reduction. The end product is basically an amped-up and insanely salty sauce of which a couple of tablespoons is used to flavor the ramen broth right before serving. The sauce is also great used as one would use a traditional bbq sauce; however, not sure it's really worth effort. I might just reduce some soy sauce and mirin next time.
this project. I also followed Chang's advice and cheated a bit by using store bought low mein noodles. Ramen noodles can be a controversial topic, let's just say, I was happy with the noodles I used. Not perfect, but I retained my sanity and the bowl was pretty damn good for my first attempt.