Personally, as exemplified by my lard ramen post, I prefer a heavy, rich, and fatty broth for my ramen. While in Tokyo, my cousin, took me to a ramen shop in his neighborhood one evening for guy's night out for ramen. Sorry, there was no English name for this place, and I can't translate the sign.
I got a bowl of ramen that consisted of a heavy miso soy broth that was the density of split pea soup. The noodles were firm and consisted of two types- one thick, one thin. Included were pork meatballs, seaweed, and a soft boiled soy egg. It hit the spot.
My cousin ordered a noodle with an even richer broth. It was more of a noodle dish for warm weather. The noodles were served cool with pork, a gently poached egg, and green onion. Then, the broth came as a side that he would dip the noodles into before eating. This broth was really rich with a thick layer of oil on top.
Additional: According to a poster, this place is called Buta Soba Dai Dai. Thanks for the info.