Just a random thought about the ramen from old snack bars

I'm not sure if it's just my perception, but the amount of broth always seemed
larger than what you'd make in a typical
home, even though the seasoning felt similar.
If you used that much water for a single serving at home,
it would turn into a "Han River" ramen (watery) and taste bland and bad.
I don't know if it was just because of the bowl size,
but I remember being amazed at how there was quite a lot of broth
yet the seasoning was perfectly balanced.