This was my second bowl of ramen at the museum. This was the most flavorful of the two. I wish I had ordered the large one so I could of had sprouts and garlic bits on it! Still very delicious.

Additional information taken from the Ramen Museum Website.

Mild tonkotsu raumen with appetizing garlic chips from a secret recipe. Mild broth based on pork bones blended with chicken bones. Thin but stout noodles. In Kyushu Island, people eat raumen with garlic. In Kumamoto City, the garlic is grilled before being into the raumen to emphasize its spicy taste. Komurasaki grills finely sliced garlic for a long time and sprinkles it on the cooked raumen. The aroma of the garlic chips supports the harmony of the entire dish stays salty until the last drop. The raumen is topped with charshu, cloud ear mushrooms, and sungan. Aside from these widely used raumen toppings in Kumamoto, Komurasaki also uses the thin bean sprouts.
The sprouts crispy taste give further accent to Komurasaki's raumen.