For the Shin brand specifically, I like:

• Poached (2 minute boil) or soft boiled egg (6 minute boil)
• Frozen edamame (cooks in the broth in the same amount of time as the noodles)
• Fresh garlic (micro plane or mince and add to the broth towards the end of the cook)
• Baby bok choy (if cut into individual leaves, cooks in broth in same time as noodles)
• Shitake mushrooms (fresh, sliced, quick stir fry in the pot with butter or something to cook before adding water for the broth)
• Kimchi (just dump on top of the finished bowl as a garnish)
• Scallions (slice and put on finished bowl)

I usually only do one or two of these, but the point is to make it way better without actually adding to the cooking time. And the combinations of the above can work pretty well at mixing things up for a long time before getting bored.

Other ramen flavors, I sometimes add some of the above, or shredded cabbage, spinach, peas, other beans or legumes. Sometimes nori, canned corn, canned bamboo. Sometimes with the broth I’ll add gelatin to thicken. For some seafood flavors I might throw in frozen shrimp. Certain flavors can go with sesame seeds.

Try putting the egg in later, so it’s still soft after cooking.

You can buy crispy onion pretty cheaply, put it on at the end to give it a little texture.

Try it soupy, try it dry. Try draining it and adding the seasoning to the dry noodles.

Big spoonful of peanut butter / gochujang / miso / langaoma

Frozen veggies.

Mince meat, shredded chicken,

There’s also heaps of different brands, give em a whirl.

Here are things I sometimes add to my instant ramen:

While cooking:

• Frozen peas or frozen corn
• Fresh seasonal veggies
• Dried mushrooms (rinse them first)

Before serving:

• Deli meat
• Sliced fish cake. Our local Asian store sells fresh and frozen and they both last a long time unopened.
• Chili crisp
• Nori

I also make pork belly specifically for ramen. I rub it with salt and sugar, roast it, slice it into strips and freeze it in small packs so I have it handy. It cooks up pretty quickly in a frying pan. You can put it in while cooking the noodles if you don’t want to get a pan dirty but it’s not quite as tasty.

I feel a bit guilty eating instant noodles too, so I usually eat them whenever I happen to have leafy greens in the fridge to make it more balanced.
If you’re interested, there are lots to choose from at your local Asian grocery store (here’s a good list). Many varieties of cabbage, bok choy, spinach, mustard greens, etc. that go well in soups and hotpots. Or blanch and eat them on the side (when lazy, I just season with soy sauce, or save a bit of the hot water and mix in some chicken bouillon).

Other than that, I like adding kimchi.

For protein, yeah I just throw in an egg.

Sometimes I add mustard if I want some acidity in the broth. My dad turned me on to this. It works surprisingly well lol I think it’s more interesting than vinegar.

I usually microwave steam some veggies, like broccoli & cauliflower. And then I take some canned green beans, and slice up a few white mushrooms, drop those in a huge bowl, cover with a little soy sauce, microwave for 30 seconds. Dump the drained steamed veggies in the larger bowl. Then when the ramen is done cooking, and I never use the sauce packet, but you can, I drain all the water. Dump the dry noodles into the large bowl and cover with Sriracha, and sometimes a small drip of toasted sesame oil. Mix well and eat.

If you want it creamier, add something fatty. Milk, butter, peanut butter, sesame paste. Not a lot. Just a dash. A small slice of butter. Different chili oils. Primarily the bits in the oil rather than much of the oil itself. Buy fried shallots. Baby bok choy makes it a little sweeter. A bit of napa cabbage adds some good flavor. Tubes of tomato paste freeze well, squeeze some in

Throw in something a bit acidic. Lime or vinegar. A fermented or picked vegetable. Kimchi, som pak, something. A little tamarind paste can add a kick to it. Frozen dumplings. Thai basil. Shichimi togarashi. Five spice. Curry powder.

Back to the peanut butter, I always have powdered peanut butter for low calorie peanut butter flavor. Try a dash of soy sauce or fish sauce into it. Cayenne and/paprika powder.

If you have whole spices on hand, it doesn’t take long for coriander seeds, fennel, star anise, cardamom, etc to add flavor to a broth.

• Chopped green onion or chives
• Hard boiled egg
• Kale or another green (arugula would probably be good)
• Some fresh basil
• Sliced jalapeno or sweet peppers

Sliced bok choy, julienned ham, julienned carrots, baby spinach, slices of pancetta… If you’re willing to pre-funk some ingredients up to a few days in advance, you can have more tasty additions such as marinated hardboiled eggs, lap cheong (shelf-stable until you open the package), chashu, crispy pork belly, Chinese or Japanese brisket curry.

I do frozen vegetables, shredded chicken, and bring it to a boil. Once I add noodles, wait 1 min, crack in an egg, and cook for the 2 more min. It makes a nice runny yolk that turns saucy when you tear into it.

Pork floss.
Egg.
Veg.
Mushrooms.
All of those are available in shelf stable dehydrated version and it only takes a little bit to livein up a bag of ramen.

I add a raw egg and chopped green onions after cooking and draining. My partner adds mayo, mustard, and Sriracha after cooking and draining. I use to add a tiny dab of anchovy paste, but can’t get that where I live now.

Not healthy, but I love doing diced, pan seared spam in a teriyaki/garlic glaze. Sub spam for really any protein too.

Add frozen veggies. Just toss 'em in the water and let it boil. Add your noodles and seasoning packet as directed. You can usually find different “blends” at the supermarket. They’re all fairly cheap and will last a long time in your freezer.

I always put a spoonful of crunchy peanut butter in my instant noodles (along with some extra spices). Makes the texture creamier, but with some crunch, and gives a kinda satay vibe.

Also since no one else suggested it yet, tofu is always a great option for easy protein. And albeit unorthodox in instant noodles, I’ve found beans to be a perfectly fine addition.