I'm a Systems Reliability and DevOps engineer for Netdata Inc. When not working, I enjoy studying linguistics and history, playing video games, and cooking all kinds of international cuisine.
When I actually eat ramen (I generally prefer udon or yakisoba when I can get it), I usually go for the 'traditional' flavor, but use only about 1.5 cups of water and add about half a cup of mirin (usually Hontteri brand shin mirin), so the broth is not only stronger, but also a bit thicker (if you want to try this, I suggest starting out with less mirin, it can be strong stuff depending on the particular brand). Depending on the mood I'm in, I may also add candied ginger, fresh green onion, ground yellow mustard, matcha, or shichimi togarashi. I too prefer the noodles al dente (not just for ramen though, I hate mushy noodles or pasta in general).
When I actually eat ramen (I generally prefer udon or yakisoba when I can get it), I usually go for the 'traditional' flavor, but use only about 1.5 cups of water and add about half a cup of mirin (usually Hontteri brand shin mirin), so the broth is not only stronger, but also a bit thicker (if you want to try this, I suggest starting out with less mirin, it can be strong stuff depending on the particular brand). Depending on the mood I'm in, I may also add candied ginger, fresh green onion, ground yellow mustard, matcha, or shichimi togarashi. I too prefer the noodles al dente (not just for ramen though, I hate mushy noodles or pasta in general).
Wow! That sounds amazing!