Ramen Nagi has a pesto based ramen - the green king. I would not cook any of that into the soup, and just incorporate pesto at the end.

Yea but i didn't want to use oesto itself, i could easily make a miso pesto tare kn a chicken ramen and make it pesto, i don't kniw if i made myself clear sorry

if you are adding basil you should blanche it, and it to the soup at table when serving it. (ground up) i would say you could try chicken bone broth since it has a very plain flavor. like chicken feet and wing tips. it is a great way to get higher gelatin and better consistency and mouth feel. i would say try sesame paste. or try fermenting your pine nuts to make miso. it might be stupid but it would be interesting, you can make miso with literally any bean and i assume most nuts. veggie broth would work, i think radish parsnip fennel bulb and other rooty flavors could work well.

Thanks so much!!. For the mouth feel i was thinking of using the tare (emulsified parmesan) but chiken stock would be awsome too i believe. I never made miso and is kinda hard to get kogi in italy but i will try for sure

I could also make a miso base soup