Homemade, not so instant Ramen

I have had a slight obsession with ramen lately. I love it, but don't really want the instant kind. Besides, when you make it yourself it goes from junk food to a nutritious meal.
So I have been on a quest to make my own with limited resources (I live in Mississippi and it is hard to find ingredients). I also wanted it to be relatively quick. I am fine making noodles for lunch, but I am not going to spend all day making the soup. If I have homemade stock on hand it is preferred, but readymade is also fine here. So this is what I have come up with. Pretty quick and easy, but takes a little practice. I can whip this up in half and hour. My family loves it, especially my husband. In our house, some like spicy and some don't, so I wait and let people put their own siracha in, but if your family all likes it, feel free to add the siracha to the broth before simmering. You can also play with toppings to your hearts content. This recipe makes enough for my husband, me, and my two kids who don't eat much.

Noodles:
3/4 cup bread flour
1 egg
1 tsp salt
1 Tbsp water

Combine dry ingredients. Make a well in the center and beat the egg and water inside. Then slowly combine the ingredients together. The dough is pretty dry. Once the dough is somewhat combined, dump it onto your clean counter and start kneading. The dough is ready when your hands become fairly clean and the dough does not stick much anymore.

I have a pasta maker, and run the dough through in about 4 batches to make spaghetti. Set aside.

Broth:
1 tbsp oil, sesame is preferred
1/2 tbsp grated ginger
1 tbsp minced garlic
4 cups chicken stock or broth
Soy sauce to taste
4 soft to medium boiled eggs, halved
green onion and shredded carrot for garnish
Siracha to taste

In a dutch oven, cook garlic and ginger for about 1 minute, add chicken stock and soy sauce, simmer until ready to use.

Bring to boil 2 quarts water and 1 tbsp baking soda. The baking soda makes the noodles chewier. Don't let the water evaporate too much or you will have too much baking soda in and you will get a bitter aftertaste. (If you are scared of the baking soda, skip it, your noodles won't be as rameny, but that is fine.) Boil the noodles for 4 minutes or until done.

Divide noodles between 4 bowls and top with broth mixture. Add eggs, green onion and carrot. Add siracha if desired.