I usually get the Chinese brands though (Nissin, Mama), which I think are a lot tastier than Ramen itself.
Cook them and when there is 30 seconds left stir in:
1 beaten egg
A couple of shakes of tobasco
A chopped green onion or scallion
It tastes way better than the packets and doesn't pack nearly as much sodium.My limited experience with it in Japan is that I prefer store-bought udon (which is generally sold fresh) to store-bought ramen (which is generally sold dried), but I'm sure if I looked at my noodle aisle more closely I could find a million permutations. Be that as it may, I can't eat ramen anymore without feeling like I'm cheating on the sweet old guy who runs the ramen shop by my old apartment.
If you start going the route of adding pinches of veges and peanut butter and etc, and your own flavorings, you will realize that you can switch to wide egg noodles for a few cents savings at the expense of a few extra minutes cook time.