While my favorite ramen is tonkotsu, for that rich milky porky broth, it takes a lot of skill and labor to make. I'd rather go to Daikokuya Original Noodle and Rice Bowl - Monterey Park to get my fix. But chicken bone-based ramen with soy sauce and miso paste to add that oomph of flavor seemed much more doable.
This recipe isn't that different from my Torigara Shoyu (Japanese Soy Sauce Chicken) Ramen, except with the addition of miso paste, of course. You can add the miso paste at the end if you wish, but I added a large dollop while the broth was boiling to infuse more flavor. Unlike Pho Bo (Vietnamese Beef Noodle Soup), in which the broth is kept on low for clarity, the key to a good ramen broth is to keep the broth at a roiling boil to extract as much from the bones as possible. A thick, milky broth is a good thing when it comes to ramen.