What's with the green onions?

Negi ramen. Green onion ramen. It's good, but I think some of these people went overboard. What do you think? Exhibit A, from http://cookpad.com/recipe/747320, a Japanese recipe site (see right).

Exhibit B, from 音。麺。酒 (Music, noodles, alcohol)

Actually, this looks pretty good. The blog author says, "When I opened my eyes... a brilliant green onion landscape... [or something like that]..." Um, I want to eat this. :D

This next one, not so much. It's from this weird ramen site. (Oh, I got that strawberry ramen pic translated once this site was shown to me. The line I missed was the prefecture where the ramen shop was. Apparently you may still be able to find this in Kobe... but on to the overindulgence of green onion.) This is starting to get bad...

When I did a Google image search for ネギラーメン (negi ramen), I got the worst of it. See for yourself. Is there ramen down there???

I have had good experiences with negi ramen in Japan. Here is a pic I took at 一蘭 (Ichiran), a very famous ramen shop in Shibuya, Tokyo. I was surprised to see so many onions on it, but I have absolutely no complaints! This is some awesome ramen!

When I make my own ramen and accidentally put to many green onions in, it usually becomes overpowering and not good. Maybe I should put them in earlier to let some of the strength wash into the soup. I haven't found the secret yet...