So I ran into a few contradictions when reading various receipies and wanted to hear opinions:

•When looking at a popular miso broth, it says to combine miso paste at the start when adding the oil, garlic, ground pork and such when sautéing.

•while I also read that you want to add miso paste LAST because it is very sensitive and high temps will destroy the flavor entirely? So add it in after as the last step when simmering the broth

Which is it?

•I also have Hondashi powder, I want to try using it but am not quite sure how. The miso paste I’m using will be half & half white and red miso (without dashi)

So, if I’m using 12 cups of broth, how much would you recommend adding?

Is shape thickness more important to al dente-ness than dough hydration?

I've made kansui ramen noodles with as little as 32% hydration. It would make sense for them to be drier and firmer, as they have to withstand hot broth over the course of a meal (even if the Japanese are renowned for eating fast). I cook these thin noodles for 2 minutes, yet they don't have much of a bite to them.

Yesterday I made bigoli at 57% hydration. I cooked a batch for 10 minutes, and they were still so al dente I could have gone for 12. Granted, the pasta wasn't hydrated with water, but with whole eggs, so some fat/water conversion is in order. Either way, unlike my ramen noodles (which are so stiff they have to be kneaded by stomping on a plastic bag), this bigoli dough was supple and nowhere near breaking my pasta machine.

I have a ramen broth , homemade, and a pack of drumstcisk that I wanted to use for ramen, how would you suggest I cook the drumsticks to add protein to the ramen? I was thinking maybe marinate them and then cook in oven then add tej

meat to ramen?