Bonus pic: The finished ramen. This is no glamour shot, but doesn't it look delicious? I guess I did bury it in toppings, but you can kind of see the handmade noodles and the cloudy broth between the eggs.
I made the noodles by hand. The noodle recipe I use is here. Most stores sell high gluten flours (for bread) and low gluten flours (for cake), so I mix them to get something more "all-purpose".
I purchased the broth. I usually make my own stock with bones and/or organs, and I think I have seen those at Niku no Hanamasa, but I still can't read most kanji, and I'm not very confident in my ability to identify chicken livers and gizzards by sight. I want to be certain of the ingredients when I'm buying those kinds of things. In America, I always used to buy them in plastic tubs with big English words on the side and try not to look at the frozen pink brick that came out. The broth is delicious and nutritious but the ingredients might never stop making me squeamish.
I made a little "flavor spike" sauce (concentrated dashi) by simmering dried shiitake mushrooms, konbu seaweed, and katsuoboshi (dried, fermented, and smoked skipjack tuna). It's for adding flavor to homemade broth, but we didn't use it after all because the purchased broth was very flavorful.
For add-ins, I set out buna shimeji mushrooms, enoki mushrooms, chiffonade spinach, bean sprouts, green onion, pickled ginger, ground sesame seeds, ajitsuke nori (seasoned seaweed strips), and shoyu eggs.
I think of the shoyu egg as my flavorful prize that I save until the end of the meal. There are a ton of ways to make them, but the general idea is to soft boil eggs, then peel and marinate them in soy sauce (shoyu) mixed with other sweet and tangy liquids. I prefer a mix of shoyu, mirin, and a little water so that the result is not too intense if I make a big batch leave them marinating for several days as we get around to eating them all.