We had back to back quarantine kids. Ramen shops are not the most toddler friendly experience. A couple weeks ago i was dying for ramen and then had the epiphany, “I could probably make my own, then I can have as much as I like.”

I did that and I’ve been pigging out on noodles for the last two weeks.

The main thing is not short cutting the broth. Pig bones and a lot of time (unless you have a large pressure cooker to speed it up). Since you’re somewhere rural you probably don’t have easy access to a well stocked Japanese market. Checkout the momofuku (David Chang) ramen. They have an excellent method that gets around some hard to source ingredients.