It's a good question but the boil time for the broth takes the same amount of time regardless if its the packet or your own sauce. You can course chop the ingredients, the ginger is just a nub that you remove before you eat. Other than the chopping of shallots or garlic, everything else you just dump in the pot. Even the egg only takes 1 minute to cook which is well within the 3 minute boiling time.
I personally take it a step further. I boil the broth in a separate pot side by side to the ramen. The ramen is boiled for just under the 3 minute cooking time, strained, and then rinsed under cold water to stop the cooking and remove excess starch. Then I place the ramen in the bowl and pour the boiling broth over it.
And in answer to your question, the quality of ramen noodles actually isn't that bad. Especially if you step your game up and start grabbing Ottogi or SamYang brands which have a very thick chewy noodle. It's a great foundation or platform for all kinds of ingredients. Health wise, it's very easy to balance out the 400 calories of starch with left over meat and vegetables. The only bad thing is really the sodium which you can control by using either half of the seasoning packet or making your own broth.
(EDIT) Maybe this will inspire you...
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