Just speaking for myself, an Asian market in the north Houston suburb where I live.
Does anyone just add the block of noodles to the water without breaking it up first?
Always. And when it softens I “unfold it” but I never break into smaller pieces.
Do you guys really like this stuff or is it a budget-stretching thing? My kids like the stuff (usually just Maruchen chicken). I will eat if there’s literally nothing else in the house for some reason. I just buy the 12 packs and don’t consider the price. My friend who used to rent my couch would get 12 for a dollar, but that was 20 years ago and I never resorted to such measures.
Both. I started eating them because they are cheap and easy to make, but now I want to figure out which ones actually taste good. I’m going out to buy more kimchi flavored ones today.
I like it well enough. We mainly buy it for those “Eh, nothing easy to eat in the house and don’t feel like really cooking” nights but if no one liked the taste we wouldn’t be buying it. It is better if you dress it up in some way although some of the things I read people doing with it would detract from the “cheap & easy” benefits in my mind.
I can get Top Ramen Oriental flavor for $.40 apiece on sale if I watch the ads.
I started buying ramen in college because they were cheap; add frozen veggies for a decent cheap meal.
I have kept buying them because they are cheap and I can add veggies and stuff for a decent cheap meal.
Seriously, I can make some awesome food starting with a base of ramen noodles.
This. Sometimes I just don’t feel like cooking. Or Mrs. L.A. wants to make something for dinner. It’s quick, easy, and tasty. (For a certain value of ‘tasty’. 
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I keep a few packets of shrimp ramen in the pantry and a bag of peeled shrimp in the freezer. Nice, light go-to dinner about once a month.
Pork Maruchan is my favorite but many stores don’t have it.
I add the whole brick to the pot, then “unfold” and separate the noodles as they cook. Drain off all water in a colander and shake/toss lightly to get the noodles especially dry. On my plate, add half the powder (or a single whole packet when making two packs) and stir.
I am married now and seldom eat ramen anymore but occasionally I crave it.
I mix one package of oriental flavor and one of chili flavor. I add frozen mixed vegetables while cooking and cut up pork.
It’s very easy for work, and just something different. I like the beef/roast beef. What I’ll do is get some deli (or even pre-packaged) roast beef and cut/tear up a few slices and add it to the soup.
Garden-variety Maruchan chicken flavor. I don’t deviate much: bring a bunch of water to a boil, put in the unbroken noodle brick, boil for three minutes, dump out most of the water, mix in the flavoring and eat.
I used to dig the Baked Ramen that some company, I think it was Campbell’s, used to make way back when, but I haven’t seen it in 20+ years.
I find it in big-city supermarkets. My Mariano’s is near Chicago’s Chinatown, so that might be why they carry it, but I think I’ve seen it at other grocery stores around the country.
eh, I toss out the flavor packets, too salty. Actually I’d rather just buy the noodles in the clear cellophane packages. If I’m making fried noodles, then I use the sauce pkt that I’ve bought in the Indonesian supermarkets with chopped veg and chicken.
If I’m just making a mugful in the microwave, it’s butter and parma cheese. Sacrilege, I know.
I mean it’s not as good as a ramen restaurant, obviously, but if you even put a slight bit of time and effort into it you can have a really tasty meal. Of course if you just want something quick and easy, it’s good for that as well.
Personally I liked the Nongshim the best. Indomie is pretty tasty as well. Both easy to get from Amazon if you can’t get to an Asian store.
If you can’t stand the flavor packets (and I can understand that), just throw in a can of chicken broth instead. Or whatever liquid you prefer. Or just cook the noodles and not have a broth with it. I buy ramen when it’s on sale for the noodles themselves.
Sapporo Ichiban chicken is a default supermarket purchase and is much better than Top Ramen or Maruchan.
Personally I like Nongshim Neoguri (spicy seafood) but it’s not for everyone.
I’m a big fan of the Nissin Donbei kitsune udon bowl. Thicker noodles than normal ramen (you’d never mistake it for real, fresh udon noodles) and a simple soy sauce broth but with a slice of fried tofu.
Also a big fan of the fresh udon bowls; I usually buy either the JFC or Shirakiku brand.
General tips: a few drops of sesame oil will really improve both the flavor and texture of the whole dish. If you have them, a dash of chili oil, fish sauce, and/or mirin can really perk it up too.
Once I was introduced to adding an egg, I have never made ramen without one.
If I have fresh scallions available, I’ll add them, but if not, it’s ok.
The question you should be asking is “What kind of sick, evil, alleged human would ever break up their block o’ ramen?” Monsters! That’s who.