Ramen

Ramen, adventurers across the world will tell you that while each is unique they are all nourishing and delicious. Plus when dried, the noodles travel surprisingly well.

— Jasper Cameron, Leader of The Bronze Ravens

To say there is only one type of ramen is rediculous. There are as many variations of ramen as there are regions in the world. The advantage that it has over other dishes is that, because its components are separately prepared, an inn can offer multiple types of ramen while still minimizing the preperation time. I have tried for years to master the craft, but Imust admit, in some areas my skills are sill lacking.
For the noodles, it is important to use an alkaline water. Mix with wheat flower and a little bit of salt. Roll the dough thin(1-2mm), and then cut into narow strips, about 1mm wide. Once prepared the noodles can be dried for storage or immediately used.
Next we will focus on the broth. Most people have access to pigs and chickens, so we will be making a broth using pig and chicken bones. As long as the head and talons of the chicken are removed, the rest of it can be put into your stock pot. Then some pork bones can also be added. Leg bones, perhaps some of the neck, and of course, the feet (sans hoof of course.) Top off with water and set over the fire to boil.
Now this next part is more of a luxary than a necesity. Take perhaps two onions, a head of garlic. Chop them in half and brown in a pan with some tallow. Chop a carrot. Add all of that to the pot with the pig and chicken bones. Boil for... all day basically. Skim the top as required to remove the foamy scum.
Then there is the tare. You will notice that we didnt make the broth with any seasoning, besides the garlic and onion, if added. The tare will fix that. Take some soy sauce, and a bit of water (about 2:1 ratio) in a pan. Add in a mixture of mirin, sake, some honey, and a bit of salt. Bring it to a simmer and reduce. If you have it available you can add in some dried fish or kombu, and perhaps some mushrooms.
At the end of the day, as the sun starts to set you can start to prepare the rest of the meal. First we need to strain the broth. If you have a cheese cloth and a second pot, strain the broth from one pot to another through the cheese cloth. (the bones and everything else can make great fertilizer for your garden, or put into a compost heap). For meat I recommend pork belly. Seasoned with some salt and ground peppercorns, seared in some pork fat then sliced thin. once the pork is done cooking, sear some scallions.
Final plating. Put one to two tablespoons of tare in a bowl. Add in the broth and noodles. Top with the pork belly and scallions. And enjoy.