Tsukemen ramen broth/soup I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. 

My questions is: How exactly is it made? Is it made by simply reducing other ramen soups or is there a specific technique involved? 

Also, what is the name of the thick noodles that are traditionally served with the Tsukemen soup?
Tsukeman ramen basically means "Dipping Ramen" which consists of a bowl of ramen noodles and a bowl of broth (dipping sauce) and other edibles such are meat and vegetables.

I have been using David Changs' Momofuku book to create ramen broth, tare, and pork. He has a recipe to make the ramen noodles in there but suggests if you don't have the time just to go buy them. I also store all of this in the freeze until it's time to make ramen dishes.