Finish Your Ramen With a Drizzle of Flavor-Packed Oil

Whether you make your own noodles or doctor packets of the instant stuff, there are a seemingly endless number of ways to zhuzh your ramen. I usually bombard mine with handfuls of corn, either frozen or pickled, but last night, about to tuck into a bowl of Shin, I impulsively grabbed a bottle of onion oil I had made earlier and drizzled it on the hot noods.
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It dispersed into droplets, dancing around the bowl and mingling with the noodles, soy sauce egg, and corn, adding richness and a hit of fried allium flavor (I tasted hints of onion ring). It also made the instant noodles feel a bit more like an intentional dish, rather than a last-minute supper solution. And it took all of one second.
You can finish your ramen with any oil you like. For a dark, toasty flavor, roasted sesame oil is a good choice. For heat, drizzle on some chili oil or chili crisp (either store-bought or homemade). Chili crisp has the added benefit bringing a texture to the bowl, and soup always benefits from some crunch.
You can make your own bespoke finishing oil by sizzling some onions or frying garlic. (Bonus: You'll have sweet, tender onions and crispy garlic chips to further adorn your noodles.) Have a dried-up, shriveled hunk of ginger around? Pour screaming hot oil over its chopped, lifeless body to make ginger oil (and season that with a little MSG).
Don't be afraid to use a solid fat, particularly one with a lot of flavor. Do bacon grease or chicken schmaltz count as finishing oils? I don't see why not. Though they may not drizzle at room temperature, you can't tell me a tiny scoop of rendered pork or poultry fat, melting and mingling amongst the noodles and vegetables, wouldn't taste good. (You could try to tell me that, but I would not believe you.)