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:
My go-tos are Mama from Thailand and Nissin from Japan, though these are specifically the European versions produced by their European subsidiaries. You can get slightly more exciting Nissin noodles from Asian supermarkets such as black garlic pork tonkotsu.
I would classify both as the nicest end of the still cheap spectrum
There are tons and tons of interesting Chinese? Hong Kong? Taiwanese? noodle brands in pretty much every Asian grocery store but I usually chicken out from buying them