Im only posting the ramen noodle recipe since the stock can be made so many different ways and topped with virtually anything in the world you want, but the noodles I find are the hardest part and a very integral part of a good ramen. Enjoy and let me know if you folks have any questions or some tips on making the dough.

Ramen Dough
2 Cups AP Flour
4 Eggs Lightly Whisked
1 Tbsp Lye Water/Alkaline Water/Kansui*
1 tsp. Salt

-Mix the lye water with the eggs
-Mix the salt with the flour and make a well and add the egg lye mixture
-mix around the inside of the well with fingertips until the dough comes together slowly incorporating more and more flour until a dough forms.
-Now the hard part......Knead the dough for 15 minutes, let rest 10 minutes wrapped in saran wrap. Unwrap and repeat 2 more times for a total of 45 minutes of knead time. I know it sounds a little ridiculous but you are trying to develop the gluten strands and a dough that can withstand a high temp stock and not break down and turn to mush.
-Roll dough to the thickness desired and cut. (I personally use a hand crank pasta roller for this and a kitchen-aid attachment can work as well. I also use the spaghetti and sometimes the vermicelli setting for cutting .

To store lightly toss the noodles in flour to coat and loose wrap and freeze, once firm you can portion and zip lock to store the noodles for later use.

*Here is a link to the Lye water I use. You can also find it in some specialty stores or asian markets.
https://www.amazon.com/Potassium-Carbonate-Sodium-Bi-Carbonate-Solution/dp/B06Y3VM9DZ

The link below explains how to make your own
https://omnivorescookbook.com/kansui