i used to make ramen like that when i was younger lol. every time i buy it now im like "im never getting this again".. but sooner or later i buy some.
nowdays, i like to have a healthy amount of blanched greens so that the digestive process is.. gentler. drop in whatever greens u use at the last minute so its crispy and retains its fiber structure. my fave is sukkat (crown daisy), but i could also use napa cabbage, kale, bok choy, brussel sprouts, any hardy green.
ideally, u should also have some sliced roast pork (char siu, pork belly). sometimes i do a pork roast and slice up the leftovers to portion out and freeze for ramen or whatever. it takes a little work but its cheap.
to make ur ramyun rich without an egg, u can throw a slice of cheese on top after its been plated as a fusion approach. in 1 minute ur noodles will be sticky icky as u pick them up. if u throw in the cheese as ur still boiling, the cheese will melt into the soup, which is good too but i like it melty instead of liquid. this might sound kinda weird, but adding a tsp of butter greatly enhances the depth of ramyun as well.
canned fish is a good meat alternative. i'd suggest mackeral, but u could do pike, salmon, or even tuna. i'd suggest a seafood ramen for this, such as neoguri.
some other good toppings are - bamboo shoots, seaweed (u can buy cheap packs of instant seaweed or just shred sheet seaweed), pickled ginger, crushed garlic, sesame seeds, peanut butter,
have u had shin ramyun black? it has slow cooked bone broth soup that u can touch up with miso, lemon juice, mushrooms, tofu, and choice of meat. garnish with cilantro and oregano.
this is the kind of dish that is the cheapest to experiment with. think about what u have on hand usually, as well as ur preferences. if ur into spice, i'd suggest trying szechuan pepper. it's a numbing agent that provides an interesting palette for spiciness. horseradish, wasabi, mustard, the possibilites are endless. play, playa, play.