What's your favorite type of ramen?

That's a very subjective question but here's a rough list starting from my favorites.

Tonkotsu

Miso

Shoyu

Shio

Spicy (sometimes miso, kimchee or other)

Instant

Tonkotsu is made from pork bones simmer for at least 10 hours until it becomes a rich, almost milky broth. The flavor is very porcine and hearty. I like miso because its also creamy but with a saltier and more earthy punch. Then you go down in richness and complexity to shoyu (soy sauce) and shio (salt) both of which I like but can be dull sometimes. I can't eat a lot of spicy ramen and instant is just OK. Not that I'm above it but the restaurant stuff is a real treat. My favorite brands are Myojo Chukazanmai and Sapporo Ichiban because that's what I grew up eating.

Chicken

Chicken.

I have to limit salt so I have to improvise. The noodles cooked and drained with a dash from the flavor packet, some vegetable oil, a twist of black pepper and some garlic powder. Any flavor. No soup, just noodles. It depends on how I feel. There's also five spice powder, poultry seasoning, cayenne pepper and sometimes a dash of oyster sauce. To do a real soup with hardly any salt you need to get used to hot and sour. Then you can do egg drop soup with a bit of vinegar and some pepper and avoid the salt altogether.