Step 1: Add a little bit of oil to taste.
Done.
Take your crappy canned soup and toss in a bit of butter, olive oil, or regular vegetable oil. Sprinkle some sesame oil into your homemade ramen. This is basically the single most important difference between the soup which traumatized you as a child and the inexplicably edible soup you get from restaurants.
Don’t suffer through fall and winter. Soup can be a lazy convenience meal you which can taste good without a lot of effort.
I’m definitely not on the oily broth soup camp, but I guess that’s because I barely make broth-based soup. I do love ramen with sesame oil, though!
I prefer creamy soups for winter, whatever the base: lentils, kabocha, black/brown beans, onions, hearts of palm. Super easy to make, if you have a handy blender to make quick work of it. That or oats & milk porridge for breakfast, I’m set for a chilly day.