I've always got some chopped up leek/spring onions/chives in my freezer that I put into my ramen.
Sesame seeds are also nice, especially those toasted flavoured ones you can sometimes find at Asian supermarkets.
I also splash in a little bit of soy sauce and or toasted sesame seed oil.
I guess you could put eggs in too, since real ramen often has a half of an egg floating in it. Not sure if a plain boiled egg would really work the same though.
Now, does any of this fundamentally change the experience of eating instant ramen? No, but it does provide a facsimile of actual cooking and with rising food prices that's probably the best we can soon hope to achieve :doomer:
I've never done the soft-boiled marinated egg recipe, but just cracking an egg in the soup as it's boiling works fine, you just have to let it boil a bit before stirring it in. You can also mix up the egg first and whisk it into the broth as it's going, but I've tried that and don't care for the results of that method personally, it just doesn't come out as good as the other way imo.
Alternatively frying up a couple of ounces of tofu as the ramen's boiling and cracking an egg in that pan to mix up as it fries works great