God I love ramen.
When we make it at home, which we have to do b/c the closest decent ramen is all the way in San Francisco, we just make a basic tonkotsu ramen stock. It's basically pork stock enriched with onion, ginger, leek, garlic, and konbu. After that, it's just the noodles, some pork, some green onions, some corn, and a hard boiled egg. If we had the patience to make pickled ginger at home, it'd be good on tonkotsu. Ours isn't really a true tonkotsu though, since we have a pretty rich, dark stock, compared to the more clear traditional kind.
It looks like Alter's ramen was a shoyu ramen. Yeah?