I make it sometimes. It's more like a Korean vegetable noodle soup the way I make it.
I start off with waaaay more water than called for(at least 3X). Bring it to a boil, then dump in half of the stuff in the seasoning packets. Add a heaping tsp of low sodium miso and the same amount of (Korean) low sodium hot pepper paste. Bring to a boil.
Then I add half of the ramen noodles. Bring back to a boil then throw in a ton of raw vegetables. Whatever's in my always loaded crisper, plus some from the even more loaded freezer. Zucchini, celery, carrots, mushrooms, bok choy, spinach, baby napa cabbage, shredded red & green cabbage, green onions, bell pepper, snow peas, power greens, etc. Cook for about 4 minutes, or until veggies are tender crisp. At the end I put in a small handful of previously prepped little tofu rectangles that I keep in my fridge.
I eat this once every two weeks or so. Really tasty. Since I don't eat meat and only rarely consume dairy, my meals are loaded with vegetables and fruits. Lots and lots of them!
My current favorite ramen is Nongshim's Shin Black, spicy pot-au-feu flavor.
I learned that cheap ramens have cheap flavorings - mostly salt and msg. Better ramens (this costs about $8.00 for a four pack) have better flavorings and better noodles.