So, I don't use the flavor packets that come with cheap ramen because they have some milk stuff in there that I'm allergic to and that's where most of the salt is. (Managing blood pressure is a thing... a tricky thing.) But since I've started making my own stock from vegetable scraps (This stuff from a couple days ago: https://cohost.org/Tavi/post/847988-behold-the-fruits-o) I have a bit more interest in occasionally making quick ramen noodles in broth when the mood strikes.
This came out, ok? Not amazing, but definitely using the stock made for a more savory experience overall. I think this time I under seasoned it thinking I'd be getting more flavor from the stock. Could have added more spices and a bit more soy sauce to the broth.
Also I tried quick poaching the egg in a little bit of broth in the bottom of the pan at the end. It cooked, but it also fell apart as I tried to add it to the ramen, and the whites didn't take on as much flavor from the broth as I'd hope. Still, a good runny yolk goes great with with a bowl of almost anything.