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Use Eggs.
You need Mirin.
Use Soy sauce.

The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren't just flavoured by their marinade. A ramen egg is a soft boiled egg and then marinated with a blend of soy sauce, dashi, sugar, mirin, and sake for a few days in the refrigerator. Remove the eggs from the bath, gently remove the shells, and set aside. In a mixing bowl, make the dashi according to the packet instructions, so that.

Add mirin to a pot, and bring to a boil to evaporate the alcohol. Turn off the heat, and add soy sauce. Let it sit until cooled!!.
Add water to a pot and bring to a boil. Gently put the eggs in, and boil for 5 - 6.5 minutes. You can boil them right after you take them out from the fridge..
Pour soy sauce mixture from Step 1 into a ziplock bag. Add peeled eggs, and close the bag by pushing the air out..
Marinating for half a day makes them delicious, but they taste better if you can marinate them for a whole day..

Homemade ramen deserves the very best toppings, like these perfectly soft-boiled eggs marinated in a sweet and salty soy-based sauce. Split in half and resting on the noodles, they're an amazing accompaniment to enrich and flavor the ramen. If you have broth leftover from chashu pork, it can be. Once the water is boiling, remove the eggs from the fridge I have no decent ramen noodles right now, but I just did hard boiled eggs yesterday and I'm going to. Bonus for the free flow of side dishes like hardboiled eggs!

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