Thanks! Perilla and truffle oil would be so good. I usually add a little sesame oil and soy sauce in most ramyun as well. I did try making Gyudon (Japanese thin sliced beef over rice/noodles) recently using dashi. Turned out pretty good. Miso is definitely a staple, even just mixing some paste with water for a quick soup.
One day I may try making an actual ramen broth but that takes forever, lol. I’m thinking about doing just a simple garlic and ginger fry and adding in chicken broth, sesame oil, and soy sauce for a quick Shoyu style broth. Probably experiment with everything you mentioned as well. Thanks!