Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a medium pot, bring 2 litres of water to a boil over high heat. Using a spider or slotted spoon, lower the eggs into the boiling water. Turn the heat down to low so the water is at a very low simmer. Simmer the eggs for 7 minutes.

While the eggs are simmering, combine all remaining ingredients into a bowl and whisk until sugar is dissolved.

Once the eggs are done cooking, remove from the boiling water and place into ice water. Allow to cool for a few minutes. Once the eggs are cooled, peel very carefully in the cold water.

Place the peeled eggs into the marinade and weigh down with a paper towel or saran wrap so the eggs are submerged. Allow to marinate for at least 4 hours, up to 12 hours.

Drain the eggs from the marinade and discard the marinade. Reheat the eggs in the ramen broth for serving.