I make a fake version when I want an asian style soup.
First, make a big pot of stock (easy… slowly cook down a couple gallons of water, leftover chicken bones, an onion, celery etc. Freeze whatever you don’t use).
Fill a meal-size saucepan about halfway with stock, add a tablespoon of miso paste, dash of soy sauce, a clove or two of crushed garlic, half-teaspoon of chili sauce (sambal). Bring to a boil.
Then add whatever leftover chicken or meat you have, a couple of big handfuls of fresh mung bean sprouts (or a brick of frozen spinach), a raw egg if you want. (Get the bean sprouts and miso paste at an asian grocery). Obviously, use your head to calculate the correct amount of cooking time needed, the order things are added etc.
The problem with regular store-bought ramen is that the noodles are deep fried (plus noodles aren’t ideal bodybuilding food to begin with) and the powdered soup base has all kinds of junk in it, like MSG.