Although most of us just cook instant ramen, it is possible to make real ramen at home. This article from the Huffington Post has some good hints and links to recipes.
Later on in the story, there’s a description of four types of ramen:
Shio ramen is the subtlest form with a clear, light-bodied salty chicken broth. Sometimes fish or pork are included.
Shoyu ramen is soy sauce flavored and made with a chicken and vegetable broth base. Sometimes fish or beef are included.
Tonkotsu ramen is rich and pork based, almost milky white in color.
Miso ramen is rich in flavor from miso paste — it also comes in a spicy version that’s topped with spicy bean paste. The broth can be a combination of chicken, fish and/or pork.
Tonkotsu ramen is my favorite kind.