Classy Ramen

Between getting home from Philly and leaving again for rehearsal the other day, I had ~30 min to make and prepare dinner, with not much in the way of fresh dinner food. I did, however, have a pack of chicken-flavor Top Ramen. Every so often I get a hankering for the cheap salty goodness of ramen noodles, but to feel a little more wholesome about it I class 'em up with proteiny and vegetabley add-ins. The latest version:

1 package chicken-flavor ramen noodles
2 eggs
~ 1/2 cup of frozen edamame (unshelled)
~ 1/2 cup of leftover cooked spinach

Preparation:
Bring a few cups of water to boil in a pot.
Add ramen noodle brick. Boil for a minute or so to soften.
Crack two eggs into boiling water.
Add frozen edamame to boiling mixture.
Add spinach.
Cook for another couple of minutes.
Add contents of delicious, MSG-laden flavor packet.
Drain off half of the liquid (depending on how soupy you like your noodles).

Slurp down.

Other things I've mixed into ramen: leftover cooked chicken or pork, broccoli, seitan. Please feel free to comment with your own ideas for ramen enhancers.