Buy an onion and take a slice or two at a time, chop them up, and toss in the water before you add the noodles, giving it a little time to soften up. The onion will last you a week.
Almost any fresh vegetables will perk up your ramen. Try a little fresh zucchini, shredded carrots, green or red bell peppers, whatever you like. You can also add a sliced hard-boiled egg or a little leftover meat, such as chicken. Of course you can also toss in leftover cooked vegetables. Peas, beans, mushrooms, corn, anything—singly or in combination.
For something tender like fresh baby spinach, just put raw leaves into the bowl and pour the hot ramen broth and noodles in on top of them. That’ll cook them enough.