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There's a decent packaged product. It's manufactured by Myojo Foods.
Package name is Myogo Chukazanmi - Japanese Style Noodles with Soup Base. Comes in a few different flavors including Soybean and Miso.

We poach an egg in our soup base before adding the noodles.

It's not as good as good fresh ramen, but better than most restaurant ramen and the other packaged products. Better yet it comes in under $5

For a typical Japanese broth: Boil water. Once boiling, add a a tsp of salt and a stick of kombu*. After five minutes, add a a couple Tbsps each of of Shoyu / Tamari or/ Soy Sauce and dried bonito flakes*, 1 Tbsps of sliced or chopped ginger, and 1 tsp sliced garlic. Simmer for 10-15 minutes, adjust seasoning to taste. Chili peppers can be added, if you like it spicy.

For toppings, I use whatever I have on hand. Sometimes I go the seafood route. Otherwise, sliced leftover meats are included. Occasionally, I will even use the cheapo packets and make my own broth and add toppings like egg, and some excess frozen vegetables like spinach or peas, along with sliced leftover meats for a quick, cheap meal on the run.

* Kombu (seaweed strips), and Dried Bonito Flakes can be found at Whole Foods, Asian markets and most grocery stores in the International Foods section).

Cheers,

~ Paula

PS
here are pics from famous ramen shops in Japan (click to enlarge)
I'm glad Ramen museum is still open (The curry museum closed).

I love ramen too! Teriyaki chicken/pork pieces are terrific with miso-based ramen. I also like adding eggs at the end of ramen-cooking so that the eggs gently poach in the soup. Anything crunchy (like beansprouts) adds great texture as well.

For all my posing as a foodie, man I love ramen. Like honeybaby, I usually toss an egg in at the end and then top with cilantro and sriracha. In fact that just might be my dinner.

And btw, folks, MSG is not bad for you. And most people aren't allergic to it, it's usually psychosomatic or it's something else in the food.

Love the stuff, eat it all the time, keep it in house for kids / grandkids etc. My favorite is (believe it or not) too take a slice of cheese and melt it into the brothy noodles. Tends to add a little flair to the flavor. Will also add leftover chicken, steak or ground beef if I have any.

For about 10cts. a package, not a bad meal.

Wow, thanks everyone! Man, I'm starving.

I always keep some of the cheap shit around. I add a tablespoon of white vin and a quarter cup milk to the broth, along w/ some cayenne.

Im almost ashamed to admit it, but the only ramen I've ever had is the 12 for a dollar type. I used to use it occasionally for a quick side or even a meal, but I never used the flavor pkt. I like salt but that stuff was just too much. Nowadays I wont buy it because the noodles are fried, not only do I have issues with fried food, but talk about empty calories! I usually buy a pkg of buckwheat noodles and cook some of those, add some homemade or even boxed chicken or veggie broth, and whatever veggies I have on hand, and top with an egg yolk.

@huneybumper- I think Myojo Chukazanmai that @tinat mentioned is non-fried. there are many non-fried kinds in Japan, and the noodles have better texture than the fried ones.
Most Chinese grocery stores carry fresh egg noodles- that's what you need to make real ramen.

@MSG=monosodium glutamate; glutamate is a naturally occurring amino acid that contributes to umami (Kombu contains lots of glutamate, bonito flakes are high in inosinic acid). In nature, degrading proteins by drying or fermenting produces amino acids, but artificially you need the sodium ion to get the amino acids delivered. So, in addition to high salt (sodium chloride), you are taking additional sodium from MSG. If you are sensitive to high sodium, this can make you ill.

In Japan MSG is sold in salt shakers, and my grandma's generation used to sprinkle MSG on everything before people realized it wasn't such a good idea (and some people still do). But considering how long they live, MSG itself doesn't seem so harmful.

I made "fancy" ramen this weekend.

First I reconstituted some dried shitake mushrooms in water brought to a boil. I cooked the noodles and drained half the broth and replaced it with the mushroom broth. Then I added the flavor packet, some leftover chicken, green onions, the mushrooms, and crushed red pepper seeds. It was delicious.

I use salt. I am not salt sensitive but again if I ingest any MSG I get heart palps. I do not eat seaweed so I do not know if it effects me. Now that I think it might not likely to happen.

Just make sure you crack and egg in it - i make it all runny and it thickens the broth...but maybe that's just a personal taste :)

I once worked with a woman who said she was "deathly allergic" to citrus, nuts (especially peanuts), mushrooms, peppers, and MSG, amongst other things. Yet she loved take-out Chinese food, go figure.

I'm not disputing the existence of allergies, but too many people feel the need to be a victim. Chris Rock put it best:

"We got so much food in America, we're allergic to food. Allergic to food! Hungry people ain't allergic to shit. You think anyone in Rwanda's got a fuckin' lactose intolerance?!"

And don't forget, Viccini built up an immunity to iocane powder.

There are very few items in my fridge that I wouldn't add to ramen. It is the absolute best use of leftovers. A smidge of fresh tomato, some thinly sliced onion, eggs-scrambled or poached, almost any kind of meat... and on and on!

I was recently reminded that canned tuna has MSG. The celery juice in the tuna water is a natural source.

Poached egg, scallions and that junky Japanese sprinkle seasoning with black sesame seeds, chili powder, etc.

I too am a big fan of Shin Ramyun - I always keep a packet on hand for emergencies. (I think my hunger after reading this topic counts as one!) I always throw an egg in (fried, or poached in the broth), and usually some scallions and a little sesame oil. Coriander, sweet corn, and leftover roast chicken also lovely, as is a slice or two of fried spam.

Without getting too shilly...I think a link to my Noodle Soup Oracle website is appropriate here! Just keep clicking to generate new noodle soup (or ramen) toppings. Have fun :)

Wow, this is great everyone. Thanks! I have a stockpile of fabulous ideas now...

For an instant rise to your blood pressure, do two packets of the cheap noodles with one packet of the seasoning...add a dash of worchestershire sauce and a couple of dashes of rice wine vinegar...then drop an egg in the water as it's boiling and swirl it around...adds a richness. top with a spinkle of green onion and your good to go.

i always get the 10 for a dollar kind and use half the flavor pack, a fairly healthy amount of sriracha, touch of sesame oil, garlic powder and an egg....then if i have on hand some veggies like cooked carrots, frozen corn, canned mushrooms or some scallions. it can become a very decent meal!

Back in college, I used to do something ridiculous, and I can't believe I survived.
Two bricks of ramen, cooked by soaking in boiling water (no stove, just a spout-fill electric kettle). Dump the drained noodles (steaming hot) into a big plastic bowl, shake on one and a half of the "flavoring" packets, and a tin of anchovies with the oil.
I honestly can't believe I survived, but to this day, I love an anchovy or two (not a whole tin; good lord, no) on my ramen. Egg is great, same with furikake seasoning. I add scallions to the broth sometimes, perhaps some button mushrooms.

When eating ramen at home, it has to be Ichiban, original flavor or beef flavor, a fried egg, scallions and sriracha.

At the ramen shop, it's tonkotsu ramen, with a soy sauce egg, scallions, wood ear mushrooms, pickled ginger, and of course extra pork slices. Yum yum.

my friend's korean husband once made me ramen with {among other things} fish cake, egg, and a tin of smoked oysters. oh, man. that was delish.