Ramen is one of those things that is a ‘world unto itself’ like pizza. You can have shelf stable instant stuff, or you can spend hours making complex broth, roasting meats and preparing eggs.
I like to do a bit of both. Tare keeps for months; it has such a high salt content that there isn’t enough ‘water activity’ for anything to live in there. So I typically make a batch and keep it in a jar in the fridge. This can then be added to instant ramen, but you also have it on hand for when you go big.
I first went to Japan in 1991 and it changed my life in many ways (not the least of which is my three awesome daughters). Really good ramen was of course one ingredient. Really great noodles are made from scratch though, or are at least not dried. Just as you can obtain fresh Italian pastas in most grocery stores in the US these days, fresh Ramen and Udon are in every grocery store in Japan. If you live in a largish city in the US these days there is probably an Asian grocery of some sort where you can get fresh refrigerated noodles to cook at home.
Of course that wasn’t remotely true in the 90s for me. I didn’t live within a hundred miles of an asian grocery. It was the early days of the internet and trying to figure out how to make ramen from scratch was a real challenge. Sources I could find were in Chinese or Japanese and ingredients included things like extremely specific carbonated water.
Now just make this recipe and throw them in an automatic pasta machine. The only remotely tricky thing is the ‘baked soda’ which will take a few extra minutes.
Everyone interested in making great ramen at home owes a debt to ‘Ramen Lord’ who was a nerd like me in the early days of Reddit trying to figure this stuff out. He went all-in.